Perco en la Manta­-Spanish Chorizo in Puff Pastry

Serve with Schramsberg Brut Rosé
Makes 40


  • 8 ounces puff pastry
  • 1 lb. mini Spanish cooking chorizo*
  • 1 egg, beaten

* mini Spanish cooking chorizo can be found online at


  • Carefully lay out a sheet of puff pastry on a well floured surface.
  • Cut 40 1”x 3” strips of puff pastry dough.
  • Take a piece of chorizo, wrap the dough around the middle of the sausage and seal the dough together with egg wash. Place the wrapped sausage on a sheet tray lined with parchment paper.
  • Refrigerate until to you are ready to serve.
  • Preheat the oven to 375°F.
  • Bake the Perco en la Manta for 10 to 12 minutes until the dough is golden brown. Remove the tray from the oven and place the sausages on a plate lined with a paper towel to soak up any excess fat.

Place on a platter and serve.


Created by Richard Haake, Chef & Owner, Winery Chefs (