CHEESE AND CHORIZO PUFFS

Preparation Method :

• Grease 2 baking sheets. Mash the chorizo in a bowl with the tomato paste and oregano
• Bring water to the boil in a saucepan with the oil then remove it from the heat.
• Tip in the flour, all in one go, and beat with a wooden spoon until smooth.
• Return to the heat and cook, beating with the spoon, until the mixture forms a stiff paste.
• Leave to cool for 2 minutes.
• Beat the eggs with the yolks and gradually beat into the paste until smooth.
• Stir in the ground almonds, Manchego and a little salt and pepper.
• Take dessertspoonfuls of the mixture and roll into balls.
• Space them slightly apart on the baking sheets, flattening the rounds and making a hole in the centre.
• Spoon the chorizo mixture into the centers and bake in a preheated oven for 20-25 minutes until risen and golden.
• Serve warm.