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3-Ingredient Chorizo Pigs in a Blanket

COOK TIME
30 mins
PREP TIME
20 mins
RATE THIS RECIPE
(55)
3-Ingredient Chorizo Pigs in a Blanket
TODAY Food Tastemaker Alejandra Ramos' 3-ingredient recipes for a New Year's Eve party and New Year's Day brunch. 3-Ingredient Whipped Lemon Ricotta Dip, 3-Ingredient Chipotle-Lime Shrimp Skewers, 3-Ingredient Chorizo Pigs in a Blanket, 3-Ingredient Cinnamon Monkey Bread with Berries, 3-Ingredient Maple-Cranberry Glazed Sausages, 3-Ingredient Potato Chip OmeletZach Schiffman / TODAY
COOK TIME
30 mins
PREP TIME
20 mins
RATE THIS RECIPE
(55)

Ingredients

  • 1 pound spicy Spanish-style chorizo (about 5 sausages)
  • 1 14-ounce package puff pastry
  • 1/2 cup light corn syrup
  • Chef notes

    These sweet and spicy pastries are a unique twist on the classic pigs in a blanket. The corn syrup glaze adds a sweet touch that contrasts with the spicy sausage. Serve on their own or along with your favorite mustard for dipping.  When purchasing the chorizo be sure to buy fully cooked (not fresh) sausage. I like D'Artagnan brand. 

    Preparation

    1.

    Preheat oven to 350 º F. Line two large baking sheets with parchment paper.

    2.

    Cut each chorizo link lengthwise into quarters, then in half again to create 8 pieces approximately 2 inches in length. Repeat with rest of sausage links to create 40 pieces total.

    3.

    Roll out one puff pastry sheet (this works best on a flour-dusted surface), and cut into 20 rectangles. Repeat with second sheet for a total of 40 rectangles.

    4.

    Take one chorizo piece and place across the narrow end of one of the puff pastry rectangles, and roll up tightly, pinching seam slightly to seal. Place seam-side down on a sheet pan lined with parchment paper, and repeat with rest of chorizo and pastry.

    5.

    Bake about 25 to 30 minutes or until puffed and golden brown. Remove from oven and use a pastry brush to brush on corn syrup on each pastry. Return to oven for 2 minutes to set glaze. Serve warm.