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Chorizo and manchego tapas


25 minutes


20 minutes



Chorizo and manchego tapas
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15 ml (1 tbsp.) vegetable oil
1 dried shallot, finely chopped
125 ml (1/2 cup) chorizo sausage, cut into small cubes
225 g (1/2 lb.) ground meat (beef or veal)
5 ml (1 tsp.) fresh oregano, finely chopped
15-30 ml (1-2 tbsp.) tomato paste
450 g (1 lb.) short pastry (for pies), homemade or store-bought
All-purpose flour, as needed
125 g (4 1/2 oz.) Manchego cheese, cut into 1 cm (1/2 in.) cubes
6-8 cherry tomatoes, halved


  1. Heat oil in a frying pan over medium-high heat.
  2. Sweat the shallot along with the chorizo for 1 minute.
  3. Add the ground meat and brown until meat is cooked through (remove excess liquid as needed).
  4. Remove from heat and add the oregano and tomato paste. Mix well and set aside.
  5. Preheat oven to 190°C (375°F).
  6. Roll pastry into 1/2 cm (1/4 in.) circles, thick enough to line the inside of a small greased and floured muffin tin.
  7. Fill each pastry shell with meat stuffing.
  8. Press a cube of Manchego cheese into the meat stuffing, then top with half a cherry tomato.
  9. Bake in oven on the bottom rack for 17 minutes or until the pastry is golden.
  10. Serve hot or warm.


You can use strong cheddar or Emmenthal instead of Manchego cheese.

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