Cajun Spiced Chorizo & Cheddar Parcels
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Cajun Spiced Chorizo & Cheddar Parcels

Cajun Spiced Chorizo & Cheddar Parcels

Sharing Dish | with a Sweet Chilli Dip

These puff pastry parcels are stuffed with Cheddar cheese and chorizo - a match made in heaven. Cajun spice mix gives the filling a deep smokiness, complete with sweet chilli dipping sauce to balance the flavours.

Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time15 minutes


serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

80 grams

Mature Cheddar Cheese

(Contains Milk)

1 sachet(s)

Cajun Spice Mix

25 grams

Sun-Dried Tomato Paste

60 grams

Diced Chorizo

64 grams

Sweet Chilli Sauce

Not included in your delivery

1 tbsp

Olive Oil


Nutritional information

Energy (kJ)4373 kJ
Energy (kcal)1045 kcal
Fat68.9 g
of which saturates34.4 g
Carbohydrate79.6 g
of which sugars22.3 g
Protein26.9 g
Salt4.41 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Paper


Hello Chorizo

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.

b) Grate the Cheddar cheese. 

c) In a large bowl, mix together the cheese, Cajun spice mix, sun-dried tomato paste, diced chorizo and olive oil (see pantry for amount). Season with salt and pepper.

Say Cheese

a) Unroll the puff pastry sheet and lay it horizontally in front of you, keeping the baking paper underneath. Using a sharp knife, cut the puff pastry in half widthways. Cut each half into 6 equal squares, making 12 squares in total.

b) Share the Cheddar and chorizo mixture evenly between the centre of each square. Leave a small border of pastry around the mixture.

c) Brush water along the edges of each square, then fold the pastry diagonally to create triangle parcels, enclosing the filling. Seal the edges of each parcel by pressing down with a fork.

Bake and Serve

a) Using a small, sharp knife, make little slits across the top of each triangle parcel to allow steam to escape. TIP: Brush the pastry with a little milk if you have some. Make sure to spread the parcels out evenly. Use two baking trays if necessary.

b) Bake on the top shelf of your oven until golden brown, 15-20 mins.

c) Once ready, serve your Cheddar and chorizo parcels with the sweet chilli sauce in a bowl alongside for dipping.


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