Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking or some combination.
Salchichón has a firm and compact texture; it also has a delicate and sweet taste that contrasts with spicy spices, giving the aroma and flavor so characteristic.
THUS, it’s the perfect accompaniment to pastry filled with sharp, aged Manchego cheese and roasted tomatoes.
(Did I ever mention that aged Manchego is my favorite cheese of all time!!??!!!)
It really cannot get any better than this – really.
Wine. Cheese. Cured Meat. HEAVEN on earth.
Whisk me away to Spain. Forever.
Spanish Manchego Pastry Pastela
Spanish Manchego Pastry Pastela
2 sheets puff pastry, thawed
14 oz. canned fire roasted tomatoes (with spices), drained
8 oz. aged Manchego cheese, cut into chunks
4 oz. Salchichón sausage, thinly sliced
1 large egg, beaten
sea salt and pepper
coarse sea salt
Preheat the oven to 400 degrees.
Cut the two pastry sheets into 9″ rounds – rolling out to about 11″ once cut.
Combine the tomatoes, Manchego, sausage, and a little better in a large bowl. Toss well.
On a parchment lined pie pan, place one layer of pastry. Top with the tomato mixture, leaving about 1/2″ border around the edges.
Top with the second pastry round and crimp and seal the edges.
Using a paring knife, create a few decorate (and necessary slits) in the top of the pastry mound.
Brush with a beaten egg.
Top with a sprinkle of coarse sea salt.
Bake for about 40 minutes, until golden brown.
Cool completely before slicing and serving.
Serve with a giant glass of Spanish red wine – or even a bottle!
