Mini Beef Wellington Bites

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Mini Beef Wellington Bites stacked on platter.  They are flaky and buttery on the outside.  Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Warning!  This recipe is irresistible and crazy-addictive.  These Mini Beef Wellington Bites are flaky and buttery on the outside, meaty and succulent on the inside.  Baked Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  My version of this classic is approachable, easy and taste ridiculously delicious. 

They are perfect for a party because you can make them ahead and freeze them and then simply bake them off when ready to serve.  They are also great for kids.

 

Approachable Decadence

Beef Wellington is an English recipe.  It traditionally has a filet of beef layered with pate or foie gra and a duxelle, which is a chopped mushroom mixture.  It’s all wrapped in puff pastry and baked.  Now, this can be intimidating!  So, back when I was catering, I set out to create a more approachable version.

‘Mini’ is definitely more approachable!  If you mess one of them up, you still have 19 more.  You can also be confident that the slice of meat will be cooked through vs. with a large roast.

I eliminated the pate and added parmesan to the mushrooms.  I love mushrooms and parmesan just enhances the salty, nutty flavor so perfectly.  It also adds the creaminess that you would have gotten from the pate.  And frankly, there is already so much flavor from the puff pastry, the beef filet, and the mushrooms, that pate seems like overkill.

Check out just how easy these are to make!

Here are a few more decadent recipes made more approachable to try!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, I used a food processor to do all the chopping work on the mushrooms. You can certainly do this by hand, but my go-to mini food processor was the perfect for the job.

For both searing the beef filet tips and for cooking the mushrooms, I used my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!.

Lastly, you will also need a large sheet pan (I use a 17×11) for baking the mini beef wellingtons.

PREP-AHEAD TO MAKE YOUR MINI BEEF WELLINGTON BITES

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

Puff Pastry can be found in your freezer section of the store.  Keep it frozen and put it in the fridge to thaw a day before you plan to use it.

This recipe starts with Petite Beef Filet.  It’s one of the most tender cuts without the most expensive price tag.  The Petite Filet comes from the shoulder and is so incredibly tender.  It tastes very similar to filet mignon, but is much less expensive.

You can make the beef a day or 2 early as well. You will be par-cooking the beef as it will finish cooking in the pastry later.  I season very simply with salt and pepper and a very light drizzle of extra virgin olive oil that I rub all over.  Then I sear the outside of the filets in a pan on high heat for about 5 minutes on each side to get a nice brown crust.  Then I move it to the oven center rack and cook for 15 minutes in 375 F degrees.

Raw Beef Filet in pan for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood  

Seared raw Beef Filet in pan for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Beef Filet in pan in oven for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

When the beef is done cooking, transfer it to a plate to rest and cool down.  

For the Mushroom filling, start by chopping the mushrooms into small pea-size pieces.  You can do this by hand, but it is much easier in a food processor.

Finely Dice the Onion. Mince the garlic. You can store these in the fridge together until ready to cook.

Add the mushrooms to a preheated skillet or frying pan with a teaspoon of olive oil (you can use the same one the beef cooked in).  Add the diced onions, minced garlic, salt, pepper, and oregano. Mix to combine and spread out into a layer covering the entire pan. Let cook without touching for 5 minutes. Then mix and spread into a layer and cook for another 5 minutes. When the mixture has cooked down and the onions are translucent, transfer it to a bowl to cool for a few minutes.

Add 1 tbsp milk or cream and the parmesan cheese to the mushrooms and quickly mix through so it doesn’t start to melt and clump. Store in the fridge to cool until ready to assemble.

Mushrooms in food processor for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Mushrooms, onions, seasoning in pan for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Cooked chopped mushrooms in bowl for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Adding milk to cooked chopped mushrooms in bowl for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Mixing mushrooms and parmesan in bowl for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

ASSEMBLE & BAKE YOUR MINI BEEF WELLINGTON BITES 

When you are are ready to assemble, start by beating an egg in a small bowl.  Put your beef filet on a cutting board and slice into 1/4 inch thick slices. It’s ok if it looks really pink or even rare in the center as the beef will cook inside the pastry.

Sliced beef filet for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Using a large cutting board, sprinkle with flour. Carefully open up a puff pastry sheet and place on the floured board. Roll it out evenly so that it grows in size about an inch in every direction.

Using a sharp knife or a pizza cutter, cut the pastry into 10 even rectangles.Rolling Puff Pastry sheet on cutting board for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Puff Pastry sheet cut into 10 pieces for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Using a pastry brush or your finger if you don’t have one, brush the egg mixture along the edges of each pastry rectangle.

Place a slice of beef in the center of the rectangle, then scoop a small amount of the mushroom mixture on top. Fold the sides of the pastry over and press to seal. Then turn the beef ‘package’ over so the seal is on the bottom.

Using a fork, press the sides together to seal the sides.

Brushing Puff Pastry sheet with egg for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Slice of beef on cut Puff Pastry for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Spoon adding mushroom filling on top of slice of beef on cut Puff Pastry for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Hand folding puff pastry over filling for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood Hand folding puff pastry over filling for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Hand folding puff pastry over filling for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Place all of the mini beef wellington bites on a large sheet pan and brush with the remaining egg mixture. At this point, you can place the sheet pan in the freezer and then transfer them to a freezer container once frozen. They will last in the freezer for 3 months.Brushing egg on uncooked Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Uncooked Mini Beef Wellington Bites on pan. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Bake in the oven on the center (and top rack if you have 2 pans) for 10-12 minutes or until the pastry has puffed and the tops are golden brown. (if you are baking from frozen state, add about 5 minutes to the cooking time, but DO NOT THAW BEFORE COOKING)Cooked Mini Beef Wellington Bites on pan. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

ENJOY!  😍 Carrie

Mini Beef Wellington Bites stacked on platter. They are flaky and buttery on the outside. Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
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Mini Beef Wellington Bites

These Mini Beef Wellington Bites are flaky and buttery on the outside, meaty and succulent on the inside.  Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  They are perfect for a party because you can make them ahead and freeze them and then simply bake them off when ready to serve. #appetizers #partyfood #christmasparty #beefrecipes #partyrecipes #smallbites #appetizerrecipes

Course Appetizer
Cuisine English
Keyword party appetizers, party food
Prep Time 30 minutes
Cook Time 15 minutes
Servings 20 Pieces

Ingredients

Mushroom Filling

  • 8 oz White Button Mushrooms
  • 1 tsp Olive Oil
  • 1/2 cup Finely Diced Onion
  • 1 clove Garlic, minced
  • 1 tsp Oregano, dried
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tbsp Milk or Cream
  • 1/2 cup Parmesan Cheese, grated

Other Ingredients

  • 16 oz Petite Beef Filet
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 2 Puff Pastry Sheets
  • 2 tbsp All Purpose Flour
  • 1 Egg

Instructions

Prep-Ahead Instructions

  1. Start by putting the frozen puff pastry into the fridge to thaw the day before.

  2. Preheat oven to 375 F degrees.

  3. Finely Dice the Onion. Mince the garlic. You can store these in the fridge together until ready to cook.

  4. You can make the beef a day or 2 early as well. You will be par-cooking the beef as it will finish cooking in the pastry later. Season very simply by rubbing olive oil all over and sprinkling liberally with salt and pepper.

    Seasoned Raw Beef Filet for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  5. Then I sear the outside of the filets in a pan on high heat for about 5 minutes on each side to get a nice brown crust.  Then I move it to the oven, center rack and cook for 15 minutes in 375 F degrees. When the beef is done cooking, transfer it to a plate to rest and cool down.  You can store covered in the fridge until ready to slice and assemble.

    Seared raw Beef Filet in pan for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  6. While the beef is cooking, you can make the Mushroom filling. Start by chopping the mushrooms into small pea-size pieces.  You can do this by hand, but it is much easier in a food processor

    Mushrooms in food processor for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  7. Add the mushrooms to a preheated skillet or frying pan with a teaspoon of olive oil (you can use the same one the beef cooked in).  Add the diced onions, minced garlic, salt, pepper, and oregano. Mix to combine and spread out into a layer covering the entire pan. Let cook without touching for 5 minutes. Then mix and spread into a layer and cook for another 5 minutes. When the mixture has cooked down and the onions are translucent, transfer it to a bowl to cool for a few minutes.

    Mushrooms, onions, seasoning in pan for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  8. Add milk (or cream) and the parmesan cheese to the mushrooms and quickly mix through so it doesn't start to melt and clump. Store in the fridge to cool until ready to assemble.

    Mixing mushrooms and parmesan in bowl for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Assemble and Freeze or Bake

  1. When you are are ready to assemble, start by beating an egg in a small bowl.

  2. Put your beef filet on a cutting board and slice into 1/4 inch thick slices. It's ok if it looks really pink or even rare in the center as the beef will cook inside the pastry.

    Sliced beef filet for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  3. Using a large cutting board, sprinkle with flour. Carefully open up a puff pastry sheet and place on the floured board. Roll it out evenly so that it grows in size about an inch in every direction. Using a sharp knife or a pizza cutter, cut the pastry into 10 even rectangles.

    Puff Pastry sheet cut into 10 pieces for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  4. Using a pastry brush or your finger if you don't have one, brush the egg mixture along the edges of each pastry rectangle.

    Brushing Puff Pastry sheet with egg for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  5. Place a slice of beef in the center of the rectangle, then scoop a small amount of the mushroom mixture on top. Fold the sides of the pastry over and press to seal. Then turn the beef 'package' over so the seal is on the bottom.

    Hand folding puff pastry over filling for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  6. Using a fork, press the sides together to seal the sides.

    Fork sealing uncooked Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  7. Place all of the mini beef wellington bites on a large sheet pan and brush with the remaining egg mixture. At this point, you can place the sheet pan in the freezer and then transfer them to a freezer container once frozen. They will last in the freezer for 3 months.

    Uncooked Mini Beef Wellington Bites on pan. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  8. Bake in the oven on the center (and top rack if you have 2 pans) for 10-12 minutes or until the pastry has puffed and the tops are golden brown. (if you are baking from frozen state, add about 5 minutes to the cooking time, but DO NOT THAW BEFORE COOKING)

    Cooked Mini Beef Wellington Bites on pan. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  9. Serve and Enjoy!

    Hand holding Mini Beef Wellington Bite with bite taken. Buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood #beefrecipes #appetizerrecipes

Recipe Notes

  1. The 30-minute Prep Time includes the time to sear and par-cook the beef, as well as to make the mushroom filling.  The 15-minute Cook time is for baking the Mini Beef Wellington Bites.
  2. These can be frozen up to 3 months in advance.  Freeze after you place on the sheet pan and brush tops with egg, BEFORE YOU COOK.  When you do cook them after freezing, simply put on the sheet pan frozen and add about 5 minutes to the cooking time.

Chorizo Patatas Bravas Recipe – Spicy Potatoes!

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Patatas Bravas on a plate with chorizo and creamy Paprika aioli drizzled over top.  This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

Potato Perfection.  That’s what we have here.  Crispy, salty, slightly spicy potato PER-FEC-TION!  My Patatas Bravas Recipe with Chorizo and a creamy Paprika Aioli is an easy, indulgent, and utterly delicious savory treat that you really must try this week!  Our friends in Spain really know how to do it up!  My version takes spicy chorizo that’s been seared and rendered in a pan so all of the wonderful fat comes out.  The potatoes can then go for a dip and get super crispy and flavorful in that chorizo goodness.  Spanish Paprika is the main flavor here and it is simply heaven!  It’s smokey, spicy, and warm.  Top everything off with a creamy, tangy, slightly spicy Paprika Aioli and that’s how you get potato perfection!

Paprika!

Paprika is made from ground dried peppers that range from sweet to hot. Not only does it add a beautiful red color and peppery flavor, it has benefits for your health! Paprika is a great source of antioxidants and can help eye health. If you go for the hot paprika, then the capsaicin that gives the heat also has anti-inflammatory benefits.

So, put Paprika on EVERYTHING! Try it in my Hungarian Paprika Chicken!  Here are some of the great ways to incorporate paprika into food: Sprinkle over avocado toast, mix into cooked quinoa or rice, season raw meats or fish with it, add it to sauces or soups or stews, sprinkle over veggies before grilling, and so much more!

Bite of Patatas Bravas on a fork with more on a plate with chorizo and creamy Paprika aioli drizzled over top. This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a large sheet pan (I use a 17×11) and a large skillet/frying pan. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

PREP-AHEAD TO MAKE YOUR PATATAS BRAVAS RECIPE COOKING KIT

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

 For this recipe, you can roast the potatoes ahead in the oven and then when you are ready to eat, you can cook the chorizo and crisp up the potatoes in the skillet!

Wash the potatoes and leave the skin on. Cut the potatoes into bite-size pieces, generally about an inch. Add the potatoes to large sheet pan. I like to cover the pan with aluminum foil for easy clean up, but it’s not necessary.

Drizzle with olive oil and then sprinkle the salt, black pepper, and paprika.

Rub the seasoning all over the potatoes using your hands making sure each pieces is coated. Then spread into a single layer and roast in a 400 F degree oven on the center rack for 30 minutes. When they are done, you can cool them off and store them in a sealed container in the fridge until ready to finish cooking.

Cut potatoes on sheet pan for Patatas Bravas with chorizo and creamy Paprika aioli.  This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

Measuring spoon with salt over cut potatoes on sheet pan for Patatas Bravas with chorizo and creamy Paprika aioli.  This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

Paprika on cut potatoes on sheet pan for Patatas Bravas with chorizo and creamy Paprika aioli.  This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

Hand rubbing seasoning on cut potatoes on sheet pan for Patatas Bravas with chorizo and creamy Paprika aioli.  This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

While the potatoes are cooking, you can also prep the chorizo.  Chorizo comes in a few different variations.  You will find fully cooked sausage, raw sausage, and dry-cured.  For this recipe, you will not want dry-cured.  You can get either the fully cooked or raw sausage, both of which will likely have a casing that you will want to remove.  I used a fully cooked chorizo.

Chorizo for Patatas Bravas with chorizo and creamy Paprika aioli. This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

Hand removing the casing from chorizo for Patatas Bravas with chorizo and creamy Paprika aioli. This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

If it’s raw, don’t worry about breaking up the meat until it cooks. If it is cooked, break it up into chunks. Store sealed in the fridge until ready to cook.

Chorizo for Patatas Bravas with chorizo and creamy Paprika aioli. This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

Finally, prepare the Paprika Aioli Sauce by adding the mayonnaise to a mixing bowl, then adding the garlic powder and paprika. Mix to combine and store covered in the fridge.

Seasoning and mayonnaise in bowl for Patatas Bravas with chorizo and creamy Paprika aioli. This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

Mixed Paprika Aioli for Patatas Bravas with chorizo and creamy Paprika aioli. This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

COOK YOUR PATATAS BRAVAS RECIPE! 

Preheat a large skillet on high. The chorizo has a lot of delicious fat, so you probably don’t need additional oil if you are using a non-stick skillet. But you can always add a drizzle of olive oil if desired.

Add the chorizo to the hot skillet. If raw, break it up with a spatula into bite-size pieces. Let it sear and start to render the fat.

Chorizo in skillet for Patatas Bravas with chorizo and creamy Paprika aioli. This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

Once it is fully cooked and/or seared, remove it it using a slotted spoon or spatula, leaving the fat behind.

Scooping Chorizo out of skillet for Patatas Bravas with chorizo and creamy Paprika aioli. This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

Add the potatoes to the chorizo fat and stir to coat with all of that yummy flavor! Maneuver the potatoes into a single layer so that each potato is touching the skillet and then let them sear to get crispy for a few minutes. Once one side is crispy, you can flip them to get the other side crispy.

Potatoes in skillet for Patatas Bravas with chorizo and creamy Paprika aioli. This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

Finally, add back the chorizo to the potatoes and stir to mix.

Chorizo and potatoes in skillet for Patatas Bravas with chorizo and creamy Paprika aioli. This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

To serve, dollop or drizzle the sauce over the top of the Patatas Bravas and make sure that you have some to serve on the side because I guarantee you will want lots!  ENJOY!  😍 Carrie

Patatas Bravas on a plate with chorizo and creamy Paprika aioli drizzled over top. This Patatas Bravas Recipe, or Spicy Potatoes, is easy, indulgent, and utterly delicious!  #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

Chorizo Patatas Bravas Recipe - Spicy Potatoes!

This Patatas Bravas Recipe with Chorizo and a creamy Paprika Aioli is easy, indulgent, and utterly delicious Potato Perfection!  This recipe starts with spicy chorizo that's been seared in a pan so all of the wonderful fat renders out.  The potatoes get super crispy and flavorful in that chorizo goodness.  Spanish Paprika is the main flavor here and it is simply heaven!  It's smokey, spicy, and warm.  Top everything off with a creamy, tangy, slightly spicy Paprika Aioli! #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo

Course Appetizer, Main Course, Side Dish
Cuisine Spanish
Keyword chorizo, potatoes
Prep Time 10 minutes
Cook Time 55 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

Chorizo and Potatoes

  • 6-8 Yukon Gold Potatoes
  • 1 tbsp Olive Oil
  • 2 tsp Spanish Paprika (this will be mild. Use more or less based on spice preference)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/2 tsp Ground black pepper
  • 10 oz Spanish Chorizo either cooked or uncooked is fine, but not dried

Paprika Aioli

  • 1 cup Mayonnaise
  • 4 tsp Spanish Paprika
  • 1 tsp Garlic Powder

Instructions

Prep-Ahead Instructions

  1. Preheat oven to 400 F degrees. (You will roast the potatoes in the oven as the prep-ahead and then later crisp them up in a skillet when ready to eat.)

  2. Wash the potatoes and leave the skin on. Cut the potatoes into bite-size pieces, generally about an inch. Add the potatoes to large sheet pan. I like to cover the pan with aluminum foil for easy clean up, but it's not necessary.

  3. Drizzle with olive oil and then sprinkle the salt, black pepper, and paprika.

  4. Rub the seasoning all over the potatoes using your hands making sure each pieces is coated. Then spread into a single layer and roast in the oven on the center rack for 30 minutes. When they are done, you can cool them off and store them in a sealed container in the fridge until ready to finish cooking.

  5. While the potatoes are cooking, you can also prep the chorizo. If your chorizo has a casing, you can remove the casing.

  6. If it's raw, don't worry about breaking up the meat until it cooks. If it is cooked, break it up into chunks. Store sealed in the fridge until ready to cook.

  7. Finally, prepare the Paprika Aioli Sauce by adding the mayonnaise to a mixing bowl, then adding the garlic powder and paprika. Mix to combine and store covered in the fridge.

Finish Cooking your Patatas Bravas Recipe

  1. Preheat a large skillet on high. The chorizo has a lot of delicious fat, so you probably don't need additional oil if you are using a non-stick skillet. But you can always add a drizzle of olive oil if desired.

  2. Add the chorizo to the hot skillet. If raw, break it up with a spatula into bite-size pieces. Let it sear and start to render the fat.

  3. Once it is fully cooked and/or seared, remove it it using a slotted spoon or spatula, leaving the fat behind.

  4. Add the potatoes to the chorizo fat and stir to coat with all of that yummy flavor! Maneuver the potatoes into a single layer so that each potato is touching the skillet and then let them sear to get crispy for a few minutes. Once one side is crispy, you can flip them to get the other side crispy.

  5. Finally, add back the chorizo to the potatoes and stir to mix.

  6. To serve, dollop or drizzle the sauce over the top of the Patatas Bravas and make sure that you have some to serve on the side because I guarantee you will want lots!