Seville Chorizo And Manchego Savory Cakes

• 2 1/4 cups flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon baking soda
• 4 green onions, thinly sliced (about 2/3 c.)
• 8 ounces fully cooked spanish chorizo, cut into 1/4-inch cubes
• 6 ounces manchego cheese, cut into match-stick size pieces
• 1 cup part-skim ricotta cheese
• 3/4 cup buttermilk
• 2 large eggs
• 6 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 2 teaspoons smoked paprika

1. Preheat oven to 375u0b0F.
2. Cut out 8 6-inch squares of parchment paper. Place one square in each of eight 4 1/2 inch tartlet pans with removable bottoms.
3. Whisk together first 6 ingredients in large bowl. Add green onions, chorizo, and Manchego cheese; toss to distribute evenly.
4. In a medium bowl, whisk together ricotta, buttermilk, eggs, oil, and mustard. Add to flour mixture; stir to blend.
5. Spoon batter into parchment lined pans. Using damp knife, spread batter evenly in pans. Sift 1/4 teaspoon paprika over each.
6. Bake until deep golden brown and center spring back when touched lightly, about 30 minutes.

flour, sugar, salt, baking powder, fresh ground black pepper, baking soda, green onions, chorizo, manchego cheese, ricotta cheese, buttermilk, eggs, olive oil, mustard, paprika

Taken from www.food.com/recipe/seville-chorizo-and-manchego-savory-cakes-446614 (may not work)