Membrillo Chorizo Cheddar Toastie Recipes

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SPANISH TAPAS MANCHEGO, MEMBRILLO AND CHORIZO TOASTIES



Spanish Tapas Manchego, Membrillo and Chorizo Toasties image

This is SUCH a great recipe! I found it in a supermarket recipe leaflet, and I have made these tasty little toasted sandwiches regularly since then. They are GREAT for Tapas style appetisers or, serve them for a light lunch or snack. Try to use a high quality chorizo that contains real Spanish smoked paprika. If you cannot source "Membrillo", a Spanish quince paste, then you could use a high fruit content jam or preserve. Serve these as appetisers with glasses of chilled Fino sherry. Alternatively, these can be served for a light lunch or a snack.

Provided by French Tart

Categories     Lunch/Snacks

Time 7m

Yield 12-24 fingers or squares, 4-6 serving(s)

Number Of Ingredients 7

8 slices white bread
4 tablespoons membrillo quince paste
6 ounces manchego cheese, thinly sliced
4 ounces chorizo sausage, thinly sliced and with skin taken off
1 ounce butter, melted
fresh ground black pepper, to taste
salt, to taste

Steps:

  • Spread 4 slices of bread with the Membrillo, quince paste.
  • Add the slices of Manchego cheese and Chorizo.
  • Top with the remaining 4 slices of bread to make a sandwich.
  • Brush the melted butter over the all sides of the sandwiches and then season with salt and pepper.
  • Heat up a non-stick frying pan/skillet.
  • Fry the sandwiches on both sides, until the bread is golden brown and the cheese has melted.
  • Trim the crusts if you wish - I don't bother!
  • Cut each sandwich in to 3 lengths or 6 squares and serve them hot.
  • Wonderful with roasted almonds and chilled Fino Sherry.

Nutrition Facts : Calories 312.8, Fat 18.2, SaturatedFat 8.1, Cholesterol 40.2, Sodium 731.5, Carbohydrate 25.8, Fiber 1.2, Sugar 2.2, Protein 10.7

PIGS-IN-A-BLANKET WITH CHORIZO, MEMBRILLO, AND MANCHEGO



Pigs-in-a-Blanket with Chorizo, Membrillo, and Manchego image

Spicy chorizo, sweet membrillo, and nutty manchego bring Spanish flair to everyone's favorite finger food.

Provided by Rhoda Boone

Categories     Appetizer     Sausage     Cheese     snack     Hors D'Oeuvre

Yield Makes 32 pieces

Number Of Ingredients 6

1 large egg
One 14- to 17-ounce box puff pastry (preferably all-butter puff, see Cook's Note), thawed according to package directions
2 pounds fully cooked chorizo-style sausage (not dried Spanish-style chorizo), halved lengthwise if thick, cut into 32 pieces (about 2 1/2 inches each)
1/3 cup membrillo (quince paste)
1/3 cup grated manchego cheese, plus more for sprinkling
Pimentón (smoked Spanish paprika), for sprinkling

Steps:

  • Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
  • If using a 17-ounce package of puff pastry, roll each sheet to a 9x12-inch rectangle on a lightly floured work surface. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
  • Spread the center of each piece of pastry with 1/2 teaspoon membrillo and top with 1/2 teaspoon manchego. Brush one narrow end of the pastry with egg wash, add a piece of sausage, and roll to enclose. Place on parchment-lined baking sheets, seam-side down. Brush the top of each pastry with egg wash and sprinkle with additional manchego and pimentón. Refrigerate for 15 minutes. Bake pastries until golden brown and puffed, 23 to 27 minutes.

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