Here's
my latest contribution for you – it can be whatever you'd like it
to be – an appetiser - a starter – or larger as part of a supper
:
Piquant
Pinwheels
125g diced chorizo
40g grated Parmesan
40g grated Gruyere
100g grated mature Cheddar
1 medium onion, finely diced
2 tbsp chopped flat leaf parsley or
1 tbsp dried
black pepper
1 tsp Dijon mustard
1 puff pastry sheet
1 egg, beaten
Before you begin take your pastry out of the fridge and let it
come to room temperature.
You'll also need a large baking tray – 32x23 cms approximately.
Pre-heat oven 180fan/200c/Gas 6.
Fry the chorizo gently in a medium frying pan so that it
surrenders its delicious oil and begins to crisp. Remove the chorizo
and set aside in a bowl, then add the onion and fry gently for 2/3
minutes and add to the chorizo. At this stage I would suggest that
you put both the chorizo and onion through a sieve to remove any
excess oil – this is to avoid a soggy bottom! Reserve the oil.
Leave to cool.
Add the mustard to the chorizo and onion and mix, then the cheeses
and parsley add a twist or three of black pepper. I wouldn't add any
salt since there's plenty in the cheeses and the chorizo.
On a chopping board with a damp j cloth underneath to stop it
slipping, uroll your pastry lengthways and keep it on its paper.
Spread your chorizo/cheese mixture over the pastry sheet leaving 3cm
on the edge furthest away from you – egg wash that edge. Now for
the brave bit. Using the paper roll into a large “sausage” using
the egg washed edge to glue it into place. Egg wash the “sausage”
and trim each end.
Cut the “sausage” in half and then again until you have 12
portions. When you're cutting do not use a “sawing” motion cut
straight through – otherwise you'll tear the pastry.
Place each pastry on its side on the baking sheet so you can see
the filling and the pinwheel shape. Egg wash and/or use the reserved
oil to glaze, then bake for 20 minutes. Check after 15.
Here's a photo or two :
Smells yummy – hope you enjoy!
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