16 December 2013

Chorizo and Parmesan Puffs

Every year we have a Christmas drinks party and every year I try to make enough canapes to sink a ship. This year I had my hands fuller than usual so I wanted to do as many things as possible ahead of time and these are incredibly easy to assemble and can sit in a disposable foil tray in the fridge until you are ready to cook them - I also do an anchovy and goats cheese version.

Chorizo and Parmesan Puffs

Makes 16-20 squares

350g pre-rolled puff pastry sheets
6 tbsp grated Parmesan
20 slices chorizo
1 egg, beaten
garlic oil

Pre-heat the oven to 180C/350F/Gas Mark 4. I use disposable foil trays for this so I can throw them out when they are cooked and because they are easy to stack in the fridge.

1. Lay the pastry out in a rectangle (or roll it out into a rectangle if you haven't got the pre-rolled stuff). Brush with beaten egg all around the outside edges.

2. Brush the middle of the pastry rectangle with garlic oil and gently draw a line down the centre of the pastry top to bottom so it looks like an open book.

3. Layer half of the chorizo along one half of the pasty and sprinkle with half the Parmesan. Then do a second layer with the remaining chorizo and sprinkle with the rest of the Parmesan.

4. Fold the empty half of the pasty over the top of the chorizo and Parmesan layers (like you are closing a book) and press down the edges.

5. Brush the top with beaten egg - you can either chill or freeze it now - or cook in the oven for 15-20 minutes.

6. Slice into small bite-sized squares and serve.

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