Pigs-in-a-Blanket with Chorizo, Membrillo, and Manchego

Ingredients for Pigs-in-a-Blanket with Chorizo, Membrillo, and Manchego

• 1 ovo grande

• One 14- to 475g box puff pastry (preferably all-butter puff, see Cook's Note), thawed according to package directions

• 900g fully cooked chorizo-style sausage (not dried Spanish-style chorizo), halved lengthwise if thick, cut into 32 pieces (about 2 1/2 inches each)

• 50g membrillo (quince paste)

• 40g grated manchego cheese, plus more for sprinkling

• Pimentón (smoked Spanish paprika), for sprinkling

Preheat the oven to 204°C. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.

If using a 475g package of puff pastry, roll each sheet to a 9x12-inch rectangle on a lightly floured work surface. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.

Spread the centre of each piece of pastry with 1/2 teaspoons membrillo and top with 1/2 teaspoons 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 to 27 minutes.

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