Dried tomato and chorizo petits fours

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Dried tomato and chorizo petits fours

Dried tomato and chorizo petits fours






Dried tomato and chorizo petits fours
Dried tomato and chorizo petits fours

Ingredients
Number of rooms
-
20
+

1 puff pastry dough

280 g dried tomato

1/2 chorizo

1 clove of garlic

basil leaf

50 g Parmesan cheese

Olive oil

Muffin Moulds




Preparation 
TOTAL TIME: 45 MIN
Preparation: 30 min
Cooking time: 15 min
Step 1
Cut 20 medium-thick chorizo slices (about 0.5 mm).
Step 2
Brown the previously chopped garlic clove in a little olive oil. Sauté the chorizo in it. Set aside once the chorizo is golden brown.
Step 3
Meanwhile, chop the dried tomatoes with the basil until they are pureed. Book.
Step 4
Spread the puff pastry / make circles of pastry with a glass.
Step 5
Fill each small muffin tin with the dough elements. Prick the bottom with a fork.
Step 6
Place a little dried tomato puree at the bottom of each pan. Add a slice of chorizo on top. Top with a little tomato purée and sprinkle with parmesan cheese.
Step 7
Preheat the oven to 180°C (thermostat 6).
Step 8
Bake for 15 minutes while watching. Adjust the cooking time according to your preferences.
Step 9
Serve hot or cold as an aperitif or in appetizers on an appetizer plate.
I add my grain of salt



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