1/2 pkg (450 g) frozen all-butter puff pastry, thawed
3/4 cup (175 mL) finely chopped chorizo sausage, (3oz/90 g)
1/2 cup (125 mL) shredded Asiago or Monterey jack cheese
1 tsp (5 mL) mild paprika
On floured surface, unroll pastry. Using 3-inch (8 cm) round cutter, cut out 16 rounds, gathering and rerolling scraps as necessary.
In bowl, mix chorizo with cheese; place scant 1 tbsp (15 mL) in centre of each round. Lightly brush edges with water; fold pastry over to create halfmoon shapes. Pinch edges to seal. Place on parchment paper-lined rimmed baking sheet. (Make-ahead: Freeze on baking sheet until firm. Layer between waxed paper in airtight container and freeze for up to 1 month.)
In small bowl, whisk together egg, 2 tsp (10 mL) water and paprika; brush over tops of puffs. Bake in centre of 450°F (230°C) oven until puffed and golden, 10 to 12 minutes.
Tip: If your puff pastry is not prerolled, on floured surface, roll out dough into 10-inch (25 cm) square about 1/4 inch (5 mm) thick.