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Mini Chorizo Stout Breakfast Tarts (with vegetarian option)


  • 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


  • 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.