pound puff pastry dough

pound chorizo sausage, preferably imported, in -inch slices

1 egg yolk, lightly beaten

Roll the puff pastry to a thickness of 1/8 inch. Cut into circles inch larger than the chorizo slices. Center a slice of chorizo on each circle, paint the edges of the dough with the egg yolk, and cover with another circle of pastry. Seal the edges well with a fork. Refrigerate each puff as it is made so that the pastry does not soften. (May be frozen)

Place the puffs on an ungreased cookie sheet and bake at 450 degrees on the upper rack of the oven for about 7 minutes or until lightly browned and puffed.

Yield: 16 pieces or 5 to 6 servings

Source: Tapas by Penelope Casas

First Published August 20, 2007, 6:21 p.m.