Pizza Pinwheels, Chorizo & Chimichurri Smashed Potatoes, Ham & Cheddar Puff Pastry Pies

a) Whilst the potatoes cook, grate the Cheddar.

b) In a small bowl, mix together the sun-dried tomato paste and the olive oil for the sauce (see pantry for amount).

c) Unroll the puff pastry, keeping the baking paper underneath. Lay it horizontally in front of you and divide it vertically into two equal-sized halves.

a) Spread the sun-dried tomato mixture evenly over one half of the pastry (you'll use the other half later). 

b) Sprinkle over half Cheddar and set the other half aside for later.

c) Starting at one of the short ends, tightly roll the pastry. Using a sharp knife, cut the roll into 2cm rounds.

d) Space the rounds evenly out on a large, lined baking tray and bake on the middle shelf of your oven until golden, 12-15 mins. TIP: Use two baking trays if necessary.

e) In the meantime, chop the ham slices into 1cm squares. In a medium bowl, combine the ham, remaining Cheddar, cream cheese and water (see pantry for amount).

a) Meanwhile, cut the remaining pastry into six equal squares. Share the cheese and ham mixture evenly between the centre of each square. Flatten the filling slightly, leaving a 1cm border around the edges.

b) Dampen the edges of the pastries with a little water, then fold each one diagonally over its filling to create a triangle. Gently press the edges down with the back of a fork to seal the parcels. TIP: Brush the pastry with a little milk if you have some.

c) Carefully transfer your mini pies to a large, lined baking tray. Using a knife, make small slits over the top of each one to allow steam to escape.

d) Once the pinwheels are baked and out of the oven, bake the pies on the middle shelf until golden, 15-20 mins. TIP: Use two baking trays if necessary.

a) Whilst everything cooks, heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.

b) Meanwhile, peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Reserve 1 tbsp of the parsley for later, then add the remaining parsley to a small bowl. 

c) Add the garlic, red wine vinegar and olive oil for the chimichurri (see pantry for amount) to the bowl of parsley. Season with salt and pepper and mix until combined.