Chorizo Puffs
By: Anonymous
Published: Thursday, February 11, 2010 - 6:15pm

Ingredients




cup finely diced chorizo sausage, casing removed (125 mL)
cup small-diced manchego cheese (175 mL)
cup green onions, white and green parts, thinly slice
1 cup water (250 mL)
pound unsalted butter, cut into small cubes (125 g)
teaspoon fine salt (1 mL)
1 cup flour, plus flour for dusting (250 mL)
4 eggs
Vegetable oil, for frying
4 teaspoons Spice Mixture, recipe follows (20 mL)
Spice Mixture
cup kosher salt (125 mL)
cup ground coriander (60 mL)
2 tablespoons ground cumin (30 mL)
2 tablespoons Spanish sweet paprika (30 mL
2 teaspoons cayenne pepper (10 mL)

Preparation

1 Heat a small saute pan over low heat and lightly cook the chorizo. Remove from the pan and let cool. Combine the chorizo, cheese, and green onion and set aside. 2 Put the water, butter, and salt in a heavy 4-quart (4-litre) saucepan. Bring to a boil over high heat, stirring occasionally, to melt the butter. Remove from the heat and add the flour all at once. Stir with a wooden spoon until the dough comes together to form a ball. Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes. Do not let it burn. 3 Transfer the dough to an electric mixer fitted with a paddle attachment. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl and continue to beat the dough for about 3 to 4 minutes. 4 Stir the chorizo mixture into the dough until evenly distributed. Transfer to a pastry bag. On a lightly floured work surface, pipe into 1-foot long (30-cm) ropes and cut into 1 1/2-inch (4-cm) pieces. Lightly dust with flour. 5 Pour 2 cups (500 mL) of vegetable oil into a wok and heat to 375 degrees F (190 degrees C). Using a metal spoon, drop the dough pieces into the hot oil. Fry the chorizo puffs for 2 1/2 minutes on each side or until golden. Take care not to overcrowd the oil. Place on absorbent paper and season immediately with 1 teaspoon (5 mL) of the Spice Mixture. Repeat until all dough has been used. 6 Serve warm. 7 Spice Mixture:Stir all the ingredients together in a small bowl. Store in a jar with a tight-fitting lid.