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( Terribly Impressive ) Chorizo Puffs

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“This is a Jill Dupleix recipe for little puffs of yumminess. Make these as really irresistable appetisers, or for a swanky cocktail party. You make this choux pastry in a food processor, and you can use whatever spicy sausage you prefer..too easy!”
READY IN:
35mins
YIELD:
20 puffs
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 200C/400°F.
  2. Skin the sausages and crumble the meat into a hot pan. Fry til nice and brown, then drain on paper towel.
  3. Heat butter, water and salt in a heavy saucepan. As soon as the butter is melted and water boiling, add all the flour.
  4. Lower the heat and stir like crazy, til the dough pulls away from the sides and forms a ball.
  5. Keep cooking and stirring for another couple of minutes, then chuck into the processor and blend for 15 seconds.
  6. Add the eggs and blend another 45 seconds.
  7. Stir the sausage meat into the mix, then drop teaspoons full onto a greased/lined tray.
  8. Bake at 200C for 10 to 15 minutes - til golden and serve ASAP. Won't last long -- .

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