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Seville Chorizo and Manchego Savory Cakes

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“This is a very flavorful bread. An excellent side to soup, steak or pork tenderloin. I made it in a buttered 10" springform pan instead of individual tart pans for ease (so baked a little longer than the original recipe specified below.) From Sweet Revenge restaurant, Manhattan, NY.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Cut out 8 6-inch squares of parchment paper. Place one square in each of eight 4 1/2 inch tartlet pans with removable bottoms.
  3. Whisk together first 6 ingredients in large bowl. Add green onions, chorizo, and Manchego cheese; toss to distribute evenly.
  4. In a medium bowl, whisk together ricotta, buttermilk, eggs, oil, and mustard. Add to flour mixture; stir to blend.
  5. Spoon batter into parchment lined pans. Using damp knife, spread batter evenly in pans. Sift 1/4 teaspoon paprika over each.
  6. Bake until deep golden brown and center spring back when touched lightly, about 30 minutes.

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