Puff Pastry Boat with Cream Cheese Chorizo filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet puff pastry from the refrigerated shelf
- 2 pts. Cream cheese (buko tapas)
- 250 g chorizo
- 100 g Gouda
- corn
- 1 medium egg (s)
Print Recipe
Pin Recipe Instructions
- Roll out the puff pastry and cut into rectangles, approx. 10 x 15 cm. Shape into a boat and brush with egg.
- Cut the chorizo into small cubes and fry in the pan. Don`t be surprised, a lot of fat is leaking out. Do not fry too much, as the filling will be put in the oven later. Then let the chorizo cool a little and mix with the cream cheese. Then grate the Gouda and mix it into the mass as well. If you like, you can also add some corn, I did that once and found it very tasty. Season to taste with salt and pepper. Since the chorizo is very spicy, you usually don`t need to season it at all.
- Finally fill the filling generously into the boats and bake them at approx. 200 ° C for 15-20 minutes.
- Be careful, when the boats come out of the oven they are very hot and you can burn yourself easily.
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