What is really surprising, is that Manchego cheese is sheep cheese. It has the most odd colour, almost a clear wax like hue. But has an amazing soft taste. I would have to say it would be up there now on one of my favourite cheeses.
Recipe 71: Chorizo, Red Pepper & Manchego Empanadas
1 roasted red pepper, chopped (recipe 72)
20cm chorizo sausage finely diced
1 sheet of puff pastry
30g Manchego cheese, grated,
1 egg yolk, beaten with 1 tbsp milk (egg wash)
METHOD
- Heat a frying pan over a high heat. Add the chorizo and fry, stirring occasionally for 3-4 minutes until it begins to shrink, then remove from the heat and leave to cool.
- On a lightly floured surface, place th sheet of pastry and cut out 12 circles, using a pastry cutter.
- Put the Manchego cheese, chopped roasted pepper and chorizo into a bowl and mix well. Put 1 tbsp of the mixture slightly off centre on each pastry circle. Fold the pastry over the filling, pinching the edges closed to seal.
- Put the empanadas on a baking sheet and brush with the egg wash. Bake for 12-15 minutes until golden and puffed. Serve immediately.
No comments:
Post a Comment