Chorizo and Cheese Pastry Parcels
with Sweet Chilli Dip
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
90 grams
Diced Chorizo
1 sachet(s)
Cajun Spice Mix
25 grams
Sun-Dried Tomato Paste
64 grams
Sweet Chilli Sauce
90 grams
Mature Cheddar Cheese
(Contains Milk)
Not included in your delivery
1 tbsp
Olive Oil
Nutritional information
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.
b) Meanwhile, grate the cheese. Mix the grated cheese, chorizo, cajun seasoning, sundried tomato paste and olive oil (see pantry for amount) until combined.
c) Unroll the puff pastry and lay it horizontally in front of you, keeping the baking paper underneath. Divide the puff pastry into 12 equal squares.
a) Divide the cheese and ham mixture evenly between the 12 squares, placing in the centre of each square.
b) Dab a small amount of water along the edges of each square with your finger and fold the pastry diagonally to create a triangle, enclosing the filling. Press the edges together with fingers or a fork to seal the parcel. Tip: If you have any milk, brush a little over the top of the pastry to glaze it, if not don’t worry!
a) Make small slits in the top of the pastry to allow the steam to escape and pop your pies into the oven until golden, 15-20 mins. TIP - leave a 3-4cm gap between each pie when baking to allow them room to rise. Use 2 baking trays if you need.
f) Serve your chorizo and cheese parcels with the sweet chilli sauce on the side as a dip.
