Portuguese Meat & Chouriço Puffs Recipe: Flaky Pastries
Achieve bakery perfection with these authentic Portuguese meat puffs. This guide delivers authentic flavor by simmering ground meat and smoked sausage in a rich wine reduction. Master the crucial dough-rolling technique to create an unparalleled flaky crust. For the ultimate chouriço puff pastry recipe, these traditional Portuguese savory pastries guarantee precise textures and robust aromas.
Ingredients
Equipment:
Directions
- Peel and finely chop the onions and garlic.
- Place them in a pot with olive oil and a pinch of salt.
- Let them sauté until golden.
- Add chopped parsley, black pepper, peeled tomatoes, and white wine.
- Cover and cook for 10 minutes over medium-low heat.
- Once the sauce thickens, add the ground meat and sliced chouriço.
- Mix well, cover, and cook for another 20 minutes, stirring occasionally to prevent sticking.
- Preheat the oven to 480°F (250°C).
- Roll the puff pastry tightly into a roll.
- Cut the rolled pastry into small slices.
- Flatten each slice with your hands to form small discs.
- Once the meat filling has cooled, fill each pastry disc with a spoonful of the mixture.
- Fold the discs into half-moons, sealing the edges well.
- Line a baking tray with parchment paper and arrange the pastries on it.
- Bake for 15 to 20 minutes until golden.
Adapted from a Recipe by: Pingo Doce
Nutritional Facts (Per Serving)
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