Chouriço Bites

Most often tasty things are simply made.  Just in time for your Easter dinner is a very easy appetizer to start you off.  You can elaborate on it any way you wish.


  • 2 packages of prebaked filo miniature pastry cups (15 per package)
  • 2  tablespoons olive oil
  • 1 shallot finely diced
  • 1/2 pound chouriço sausage (linguica can be used) , finely chopped
  • 1/2-3/4 cup shredded cheese–like St. Jorge, Harvati, Italian Fontina – whatever is your favorite


  1. Preheat the oven to 350 °F.  Heat the olive oil and toss in the finely chopped sausage and shallot. Saute about 1-2 minutes, over medium-high heat, just until it releases some juices and takes on some color. Remove from the heat and set aside to cool.
  2. Mix the cheese in with the cooked sausage mix.  Place the individual filo pastry cups on a sheet pan.  Place a rounded tablespoon gently into each one.  Set the tray into the oven and bake just until the cheese is melted.  Serve hot or room temperature.
2 replies
  1. Geraldine
    Geraldine says:

    I happen to have filo pastry cups in my freezer with some choriço. There is a monthly birthday party in my senior building this coming Monday. I’ve been asked to make some savory appetizers. This is it!

    • Ana Patuleia Ortins
      Ana Patuleia Ortins says:

      I don’t know if the Greeks introduced the filo dough method to the Portuguese or if the Portuguese introduced it to the Greeks. That type of dough is used for making Tentugals but I haven’t seen yet other Portuguese desserts using that type of dough. However the Greek culture use it a lot.

      Those filo cups are so versatile. I use them a great deal. Whether you are making the bites with chourico or sardine pate, it makes a quick appetizer when you have unexpected guests. People call and say, oh, we are going to stop by and you pull out a can of your boneless and skinless sardines, drain them, blot some excess oil up and mash with the rest of the ingredients listed in the book and just fill the cups. I like experimenting with them too. Perhaps, miniature custard bites. Now that is idea, no?


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