Chorizo twists
During the festive seasons I find it very useful to keep ready-rolled puff pastry in my fridge. If I have guests popping over for a I can make quick & easy puffs, mince pies, twirls and twists. These Chorizo twists go really well with a glass of fizzy or red wine. Do add some grated cheese (Manchego or Parmesan) if dairy is not an issue for you or your guests. When I make party nibbles I tend to use gluten-free (or at least dairy-free) puff pastry and no eggs, no nuts, no dairy, so that most people with allergies can enjoy some snacks. For a vegan version use plant-based pre-cooked sausages. (There are so many types these days even “chorizo” ones!).
Ingredients
Method
- Crumble the chorizo into tiny bits, resembling minced meat.
- Drain and pat-dry the grilled pepper, then cut them into tiny pieces (about 5mm).
- Preheat the oven to 200°C.
- Unroll the pastry onto a cold work surface ( such as marble or a metallic baking sheet).
- 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.
- 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.
- 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).
- Bake the twists in the oven for about 15 minutes until golden.