! Chorizo Puff Pastry and Manchego Cheese Ingredients:

• 320 grs. of Chorizo for cooking Olmeda Origenes. • 325 grs. of half-cured Manchego Cheese. • 2 puff pastry´s blades fresh or frozen. • 1 egg. • A few of flour.

Directions:

1. If our puff pastry is frozen, before cooking we let defrost it during few hours at room temperature. Knead the puff pastry with a Roller to reach a thinner blade, and cut each puff pastry’s blade in 4 portions and put over each portion one sliced Manchego semi cured cheese from Olmeda Origenes.

2. Add the chorizo already fried or cooked.

3. Close de puff pastry blade like an “empanada”, them with the beaten egg and the help of a cookbrush, we paint our “empanada”.

4. VERY IMPORTANT: Make some little holes on the top of the “empanada” with a fork in order to create a “fireplace effect” and avoid they can break.

5. Baking following the instructions of puff pastry manufacturer, but around 180 ºC about 20 minutes or until our “empanada” is brown. Tip: If once you take them out the oven and cut them you see that the filling of puff pastry is still raw, it does not matter, you can bake them again 5 to 10 minutes more until they get well baked.