Pigs In A Blanket With Chorizo Membrillo And Manchego Recipes

SPANISH PIGS IN A BLANKET

Steps:

• 1. Preheat oven 350 degrees. Line a large baking sheet with parchment paper.
• 2. In a small saucepan mix the membrillo paste and whole grain mustard together. Cook until the membrillo is melted.
• 3. Roll out the two sheets of puff pastry and cut each sheet into 4 pieces. Spoon the membrillo mixture down the middle of each square. Top with shredded manchego cheese. Lay a hot dog on top.
• 4. Brush the sides of each square of dough and roll it around the hot dog and pinch the edges. Place seam side down on prepared baking sheet. Repeat until all hot dogs are rolled.
• 5. Cut 4 slits in the top of each hot dog. Brush entire outsides of hot dogs with egg wash. Bake in oven for 30 minutes until golden brown.

PIGS IN BLANKETS

Steps:

• On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
• Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.

MEXICAN CHORIZO PIGS IN BLANKETS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with foil.
• Toss the chorizo with 1 tablespoon of the oil on the prepared baking sheet, and bake, turning the chorizo halfway through, until fully cooked, 25 to 30 minutes. When cool enough to handle, carefully peel off the casing without breaking up the sausage.
• Meanwhile, cut open the avocado, scoop out the flesh and add it to a food processor. Add the cilantro, sour cream, lime juice, 3/4 teaspoon salt and a few grinds of pepper, and puree until very smooth. Transfer the avocado crema to a small bowl, cover and refrigerate until ready to use.
• Place a tortilla on a work surface, and spread with 2 tablespoons of the refried beans, leaving a 1/2-inch border. Sprinkle 1/4 of the Cheddar evenly on top, leaving the 1/2-inch border. Place a cooked chorizo link on the bottom edge of the tortilla, and roll up tightly. Skewer the outside edge with a toothpick to keep it closed. Repeat with the remaining tortillas, beans, Cheddar and chorizo.
• Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Place the 4 tortilla rolls in the skillet. If they start browning too quickly, turn the heat down to medium-low. As one side becomes golden brown, turn the rolls a quarter turn. Repeat until the rolls are crisp and golden brown all over, about 5 minutes total.
• Transfer the rolls to a cutting board, and let cool for 30 seconds. Cut each into 6 even pieces with a serrated knife. Arrange the pieces, cut-side down, on a platter. Top each with a dollop of avocado crema and some pico de gallo.

PIGS IN A BLANKET WITH MEMBRILLO & MANCHEGO

Steps:

• 1. Line a baking sheet with parchment paper. Preheat oven to 400 degrees.
• 2. Beat the egg with 1 tbsp water. Lay out the two puff pastry sheets and cut each into 4 pieces. Place one piece of sausage on each piece of puff pastry.
• 3. Spread 1 tsp. of Membrillo on each piece of sausage. Top each sausage with 1 tbsp. Manchego cheese. Brush the edges of each pastry dough with egg wash. Roll up and seal edges. Place seam side down on baking sheet.
• 4. Brush the outsides of each sausage roll with egg wash. Sprinkle the sweet paprika and place in oven and bake until browned about 25 to 30 minutes.