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Chorizo, Medjool Date and Apricot Bites

Chorizo, Medjool Date and Apricot Bites

The weekend is around the corner and you know what that
means – it is Friday Night Bite time.
  Oh
how I simply adore the weekends – don’t you agree?  By the time the work week comes to an end on
Friday, I am so ready to simply unwind with a great bottle of wine and tasty
appetizers.

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This week I have a scrumptious appetizer that is simple to
make that will have your mouth singing. 
I came across this
recipe several months ago and pinned it for
later.  Later came and then it was the
moment of truth – I had to make it. Of course I had to put my own twist on the original recipe. I
have always had a love affair for puff pastry – I mean what is there not to
love about butter and flour combined together to create a bite a heaven.  One of my bucket list items is to make puff
pastry from scratch versus the frozen version. 
Don’t hear me wrong, the frozen kind is really good, but the sense of
accomplishment is what I am going after.

With this one bite delight of chorizo, medjool dates and
dried apricots nestled inside a puff pastry cavern, you will reach for the next
bite quickly after swallowing your first one. 
It will transport you to Spain
to an Andalusian
tavern or tapas bar.
The beauty of this appetizer is that it is simple,
flavorful and the filling can be made ahead and reheated. I would suggest
making the puff pasty cups close to serving time to keep the ultimate crispy
texture.

See Also

You might be wondering what type of wine should I be pairing
with these – I have just the answer. With chorizo, I will admit to wobbly knees with a great Spanish Rioja,
Jumilla, or Priorat, made from 
Tempranillo,
Monastrell, and/or Garnacha
. The deep red and black fruit flavors of
these wines, plus the hint of balsamic, curry, and fennel notes help this simple
appetizer sing. Other Iberian wines such as those coming from Portugal‘s Dao or Alentejo are also delightful.
Chorizo, Medjool
Date and Apricot Bites
1 pound of
Fresh Chorizo Sausage
1 teaspoon
Smoked Paprika
6 large Medjool
Dates, pitted and diced small
¼ Cup Chopped
Dried Apricots
1 Tablespoon
Minced Flat Leaf Parsley (for garnish)
Flaky Sea Salt
(for garnish)
1 egg yolk + 1
teaspoon water
To prepare the
puff pastry, let the sheet defrost and place on a cutting board.  Use a 2 inch round cutter to cut 16
rounds.  Place onto a non-stick cookie
sheet.  Use a 1 ½ inch round cutter and
place in the center of each round and gently press to make an indent of another
circle. This will aide in removing the center to make way for the filling.  Mix the egg yolk and 1 teaspoon of water in a
small bowl.  Using a pastry brush – brush
each pasty round with the mixture.  For
best results, place in the refrigerator for 15 minutes then bake.  Bake at 400 degrees for about 10 to 15
minutes or until golden brown.  Remove
and let cool.  Gentle remove the center
portion to expose the open center where the chorizo filling will go.
To make the
filling, add the chorizo and cook over medium heat until thoroughly
cooked.  Drain any extra fat
dripping.  Add the diced dates and
apricots and cook for another 2 minutes then add the smoked paprika and cook
for one more minutes.  Add the toasted
pine nuts and stir.  Divide the filling
into the baked puff pastry shells and garnish with the sprinkle of the flat
leaf parsley and flaky sea salt.

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