Instructions

1. Crumble the chorizo into tiny bits, resembling minced meat.
2. Drain and pat-dry the grilled pepper, then cut them into tiny pieces (about 5mm).
3. Preheat the oven to 200°C.
4. Unroll the pastry onto a cold work surface ( such as marble or a metallic baking sheet).
5. Scatter the chorizo, pepper and cheese (if used) over half of the pastry, then fold over the other half (vertically). Using a rolling pin, roll out the pastry to seal and flatten it.
6. Cut the pastry into 1cm strips and carefully twist them about five times (holding the two ends while twisting the opposite direction). The twists will be long, so cut them in half or 3-4 strips.
7. Place them on 2 lined baking sheets. Brush them with egg if you’d like them shiny & crispy (and egg is not an issue for you).
8. Bake the twists in the oven for about 15 minutes until golden.