EASY VOLOVANES JAROCHOS

INGREDIENTS:

1 box Pepperidge Farm Puff Pastry Sheets

1 12 oz. packet of soy chorizo (Trader Joe’s)

3 tbsp chopped chives

2 tsp chipotle en adobo sauce from the can. (Optional)

1/2 LB American deluxe cheese slices.

1 egg

2 Tbsp water

Flour to roll out the dough.

COOKING INSTRUCTIONS:

Follow instructions on the back of the packaging on how to thaw frozen sheets. I like to leave mine in the fridge the night before so they are ready to use the next day.
Preheat oven at 400 degree F

In a medium size pan heat up the chorizo (remove it from its casing), add chopped chives, and chipotle sauce if you are using it.

Soy chorizo is precooked so you just need to heat up.

Meanwhile flour your surface and slightly roll out the pastry sheets. I like to follow the lines from the folding of the pastry sheets as a guide and cut it in three parts. Then I go on the other side and cut exactly the same to end with 9 squares out of each sheet.
Prepare egg wash by cracking the egg into a small bowl and adding the 2 tbsp of water.
Now to assemble everything together grab one of the squares and gently stretch it with your hands until it’s big enough for about 1 tbsp of chorizo filling. Remember to leave the edges free of filling as these will be “glued” with the egg wash.

Add the chorizo filling and add as much cheese as desired. I like to add mine about half of a slice.

Brush around the edges with egg wash and fold it in a triangular shape pressings your fingers around the edges to seal.
Place on a baking sheet lined with parchment paper leaving them about 2 inches apart. Once the baking sheet is full, brush all of the volovanes with more of the egg wash and bake for 15 minutes or until golden brown.
Repeat until all of your batches are done.
And that’s it! East peasy!

I hope you will give these a try. They are an awesome appetizer to share with guest or a little weekend snack.

Please leave me a comment if you do decide to try them.

Enjoy!