Chorizo, Pear & Cranberry Phyllo Cup

Chorizo, Pear & Cranberry Phyllo Cup

Another recipe from our recent Ladies Soiree:

Chorizo, Caramelized Onion, Sautéed Pear & Cranberry Phyllo Cup

Chorizo, Pear & Cranberry Phyllo Cup

Another of the fabulous appetizer recipes from the Ladies Soiree:


  • 4 links of chorizo ( Davis meats)
  • 2 onions – white
  • 4 Bartlet pears
  • 1.5 cup dried cranberries
  • 1 package phyllo
  • 4 tbsp butter for sautéing


  • Take the 4 links of chorizo sausage and squeeze the meat out of the casing and keep it aside.
  • Peel the two white onions and julienne.
  • Peel and core pears and cut into 1 inch cubes.
  • Measure out cranberries.
  • Pull out phyllo sheets
  • In a sauté pan add 2 tbsp butter once the butter is bubbling
  • add your julienned white onion and cook down to caramelized.
  • Take the onions out of the pan add 2 more tbsp. butter with your ground chorizo; then cook through until meat is caramelized.
  • Add the caramelized onions back in with the chorizo, then add pears and cranberries.
  • Sautee until all combined.
  • Take out of the frying pan and let cool
  • Grab a muffin tin, spray down with canola oil.
  • Grab one piece of phyllo pastry; brush with butter gently.
  • Keep layering and brushing the phyllo until you have about four layers.
  • Cut into 4 and then cut down to the appropriate size of your muffin tin. You should have enough to make a base and fill the rim of the muffin tin.
  • Start filling the muffin tins, once the muffin tins are full brush again with butter
  • Place in 350 degree oven until golden brown.
  • Once out add sautéed mixture!

Leave a Reply

Your email address will not be published. Required fields are marked *