Chorizo Pizza Pinwheels, Potato Wedges and Garlic Aioli Dip
with Hidden Veg: Bell Pepper and Carrot
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Mustard
- Milk
- May contain traces of allergens
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
75 grams
Chorizo Slices
(Contains: Milk)
1 unit(s)
Carrot
1 unit(s)
Bell Pepper
60 grams
Tomato Puree
100 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
20 grams
Baby Leaf Mix
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
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.
Trim the carrot, then coarsely grate (no need to peel).
Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
Grate the cheese.
Chop the potatoes into 2cm wide wedges (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the pepper and carrot and stir-fry until softened, 5-6 mins.
Once the veg has softened, add the tomato puree, mixed herbs and water for the sauce (see pantry for amount).
Cook until thickened, 2-3 mins then season with salt and pepper and remove from the heat.
Hide the Veg: If you want to 'hide the veg' in this recipe, blitz the sauce at this stage until smooth.
Unroll the pastry (keeping it on its baking paper) and lay it onto a clean board.
Spread the tomato sauce over the pastry leaving a 1cm border around the edges. Sprinkle over the cheese and lay on the chorizo slices.
Starting at the long edge, tightly roll up the pastry to make a long cylinder.
Using a sharp knife, cut the roll into 12 equally sized slices.
Arrange the slices on a lined baking tray, cut-side up. TIP: Spread them out so they aren't touching. Brush them with a little milk if you have some.
Bake on the middle shelf of your oven until golden brown, 15-20 mins.
When everything's ready, transfer the chorizo pizza pinwheels to your plates.
Serve the wedges and baby leves on the side, drizzling a little oil over the leaves.
Serve the aioli on the side for dipping.
Enjoy!
