Pigs In A Blanket with Chorizo, Membrillo and Manchego

These are no ordinary pigs-in-a-blanket: Spicy chorizo, sweet membrillo, and nutty Manchego bring Spanish flair to everyone's favourite finger food. Top it all off with a sprinkle of pimentón, serve it, and watch it disappear.

1 large egg
1 (14-17 oz) box puff pastry (preferably all-butter), thawed according to pkg directions
2 lbs chorizo-style sausage, fully cooked (not dried Spanish-style chorizo), halved lengthwise if thick, cut into 32 pieces (about 2½" each)
⅓ cup membrillo (quince paste)
⅓ cup manchego cheese, freshly grated
Pimentón (smoked Spanish paprika), for sprinkling

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6). Arrange racks in upper and lower thirds of oven. Line two 13x18" baking sheets with parchment paper.

In a small bowl, beat the egg with 1 Tbsp. water. Prep the ingredients for the filling and set aside.

If using a 17 oz pkg of puff pastry, roll each sheet to a 9x12" rectangle on a lightly floured work surface. Cut each piece lengthwise into eight 1½" wide strips. Cut each strip crosswise into two pieces, about 4½" long. You should have 32 pieces of pastry.

Spread the center of each piece of pastry with ½ tsp. membrillo and top with ½ tsp. manchego. Brush one narrow end of the pastry with egg wash, add a piece of sausage, and roll to enclose. Place on parchment-lined baking sheets, seam-side down. Brush the top of each pastry with egg wash and sprinkle with additional manchego and pimentón. Refrigerate for 15 minutes.

Bake pastries until golden brown and puffed, 23-27 minutes.

Makes 32 pieces.

Cooks' Note: If you are able to find all-butter puff pastry, such as Dufour (our preferred brand), roll the pastry sheet to a 12x18" rectangle on a floured surface. Cut lengthwise into eight 1½" wide strips. Cut each strip crosswise into 4 pieces, about 4½" long each (you should have 32 pieces of pastry), and proceed with the recipe.