Peruvian Hot Puffs Recipes

Steps:

• Preheat oven to 400°F.
• Thaw puff pastry per package directions.
• Prepare a half or quarter sheet pan with parchment paper to fit.
• spread the pastry out on work surface, with a pastry cutter divide into 12 equal squares.
• Prick each square with a fork so it doesn't puff too much during baking.
• Top with the marinated peppers.
• Sprinkle with the parmesan cheese.
• Depending on your oven, bake for 15-25 minutes, until the pastry is lightly golden brown.
• Serve hot or warm.

Steps:

• For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
• Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
• Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
• Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
• While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
• Carve the chicken and serve with the sauce and lime wedges on the side.

Steps:

• Preheat oven to 350°F.
• Combine the all of the ingredients excepth bread in a bowl. Mix well.
• Cut the bread into circles (1 1/2 inch rounds) and spread each with cheese mixture. Arrange on baking sheet and bake 15 minutes, or longer for a crispier puff.
• Note: The bread may be cut and spread with the cheese mixture, then frozen. Bake when ready to use.