Mini Chorizo Stout Breakfast Tarts (with vegetarian option)

Mini Chorizo Stout Breakfast Tarts (with vegetarian option)

 

It happens to all of us, right? One day we’re young and cool and the next day we’re deciding which grocery store to go to based on home much we like the carts. PLANNING on having people over for breakfast is another one of those things.

One day, the only time you make breakfast for your friends is when you’re all hungover and they’re still at your place because they were too drunk to drive home the night before (that was a good call), and the next day you’re planning a menu for people who will wake up sober and then drive to your house for brunch.

Look at how much we’ve grown up, I’m proud of us.

This breakfast is actually quite perfect for either scenario. You can make the puff pastry in ten minutes (or, buy it from the store and keep it in your freezer for just such an occasion), chorizo or soyrizo is pretty much something you should always have, and of course, you already have eggs.

So, you’re all set. Ready to bake a grown-up breakfast in just 20 minutes, even if all of your guests are hungover and you’re the only responsible one. It’s not like that has never happened before. 

10-Minute Pale Ale Puff Pastry Recipe

Mini Chorizo Stout Breakfast Tarts (with vegetarian option)

Ingredients

  • 1 sheet puff pastry, store bought or homemade (Pale Ale Puff Pastry Recipe link above)
  • 1 (9oz) package pork chorizo (for a vegetarian I use Trader Joe’s Soyrizo)
  • ¼ cup stout or porter beer
  • ¼ cup shredded cheddar cheese
  • 9 egg yolks
  • 2 tablespoons chopped chives

Instructions

  • Preheat oven to 400°F.
  • Roll the dough into a rectangle about ¼ inch thick. Cut into 9 equal sized squares. Score a border about ½ inch from the edge (do not cut all the way through) prick the center with a fork. Evenly space on a baking sheet that has been covered with parchment paper. Chill while you prepare the filling.
  • Remove the chorizo from the casing, add to a pan over medium-high heat. Add the beer.
  • Stir until chorizo is cooked through and thickened.
  • Spoon about 2 tablespoons into the center of each of the tarts, avoiding the border.
  • Sprinkle with cheeses.
  • Bake for 10-12 minutes or until the pastry has puffed and is just starting to brown but is not yet golden brown.
  • Add one yolk to the center of each tart, making a well in the chorizo with the back of a spoon if necessary.
  • Bake for 5 additional minutes or until the pastry has browned and the yolk is warmed but still runny.
  • Add to serving plates, sprinkle with chives.

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