Chorizo & Sheep Cheese Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
100 grams of flour
02 -
2 eggs
03 -
250 ml of milk
04 -
40 grams of unsalted butter, plus a small lump for the baking molds
→ Filling
05 -
80 grams of chorizo (mild or spicy), diced small
06 -
80 grams of ewe’s milk cheese, shredded or cut into small cubes
→ Seasoning
07 -
1 teaspoon of baking powder (optional, makes the texture fluffier)
08 -
Salt and black pepper
09 -
Optional spices: smoked paprika, Espelette pepper
# Instructions:
01 -
Dice the chorizo into small pieces, then either grate the cheese or cut it into little cubes.
02 -
Heat the milk and butter in a small pot over low heat until the butter melts. Take it off the heat and let it cool down a bit.
03 -
In a large bowl, whisk up the eggs. Gradually add the cooled milk-butter mix and stir. Sift in the flour little by little (and the baking powder, if using). Stir it well to avoid lumps. Add salt and pepper for flavor.
04 -
Stir the chorizo pieces, shredded cheese, and any chosen spices into the batter.
05 -
Preheat your oven to 200°C. Generously butter the cannelé molds. Fill the molds about three-fourths full. Bake them for 20-25 minutes, until they’re golden brown and a toothpick comes out clean.
06 -
Once baked, let them cool slightly before removing them from the molds. Enjoy them warm or at room temperature.
# Notes:
01 -
Good for 2-3 days when stored in an airtight container
02 -
You can warm them in the oven for a few minutes