Accueil Savory Puff Pastry with Chorizo and Red Pesto

Puff Pastry with Chorizo and Red Pesto

Difficulté : Easy
Catégorie : Savory
Cout : Low cost

I’m still having fun  creating recipes for my partner Alvalle (two recipes until the end of August!)! Imagine puff pastries with a spicy chorizo filling and a sweet, red pesto with sun-dried tomatoes and roasted cashews! A spicy and delicious mixture, served in crispy puff pastry. A perfect combination that will be highlighted by our Alvalle Cold Tomato and Herb Soup. Hot-cold, spicy-sweet, crunchy-chewy, this recipe will wake up the taste buds of all food lovers like me!

Recipe for about ten “medium” puff pastries or twenty “minis”:
-1 brick of Alvalle cold tomato and beet soup
-1 roll of puff pastry
-2 tablespoons of olive oil
-1 chopped onion
-1 tomato, peeled, seeded and cut into small pieces
-1 tablespoon of tomato paste
-50g of cashew nuts (roasted and salted!)
-100g dried tomatoes marinated in olive oil
-120g of strong chorizo
For this recipe, there is no need to bother with a “homemade” puff pastry! A commercial roll (good quality, “pure butter”!!). If you really want to be a purist, my recipe is HERE! Just cut with a cookie cutter of the size you want, 4-5cm or even 2! Then cut the puff pastry by pressing hard and turning to seal the edges of the future puffs, as if the circle was screwed on! 




Prick the dough lightly. 




Bake for 13 to 15 minutes at 190°C. The cabbages are well inflated in the middle and sealed on the edge, all thanks to our technique! 




Prepare the stuffing: heat the oil in a pan. Add chopped onion.




Add the peeled, seeded and chopped tomato. 




Add a little water that will help the cooking (no matter how much, the water will evaporate, but not a liter either! 50g can be!).




Add the tomato paste. 



Chop the dried tomatoes (marinated in olive oil). 



Add it to the cooking process.




Put the cashew nuts with a little water (50g) in a small blender and puree.



Add this cashew “cream” to the mixture. 




Mix well and continue cooking over low heat.




Peel the skin of the chorizo and cut the amount (120g or more!) into small pieces. 






Add the chorizo.




Cook until stuffing is thick. Taste for seasoning. 




Garnish the puff pastry puffs cut in thickness and serve with a glass of cold Alvalle Tomato & Aromatic Soup! 

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