Portuguese Chorizo & Egg Breakfast Pastéis with Crispy Kale

Ingredients

• 2 sheets refrigerated puff pastry sheets, thawed
• 6 oz chorizo sausage, portuguese-style preferred, diced small, casing removed
• 6 whole large eggs, room temperature
• 1 cup shredded manchego cheese, or sharp cheddar as substitute
• 4 cups fresh kale, roughly chopped, stems removed
• 3 tablespoons olive oil, divided: 2 tbsp for kale, 1 tbsp for chorizo
• 1/2 teaspoon sea salt, for kale
• 1/4 teaspoon black pepper, freshly cracked
• 1/2 teaspoon smoked paprika, adds portuguese warmth
• 2 tablespoons fresh chives, chopped, for garnish

Instructions

1. 1

   Preheat oven to 400°F. Lightly brush a 12-cup muffin tin with olive oil.

2. 2

   Cut thawed puff pastry into 12 equal squares (approximately 4x4 inches each). Gently press each square into a muffin cup, allowing edges to rise slightly above the rim.