Chorizo and mozzarella puff pastry

Serves : 4 to 6

Preparation and freezing : 70 minutes

Cooking time : 20 to 25 minutes

Ingredients

• 250 ml (1 cup) chorizo, finely chopped
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 puff pastry, thin rectangular thickness
• 125 ml (1/2 cup) mozzarella, grated
• 60 ml (4 tbsp) parsley leaves, chopped
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a hot skillet, sauté chorizo 2 to 3 minutes.
3. Add onion and garlic and cook for a further 3 minutes. Allow to cool.
4. On a work surface, spread the puff pastry with the prepared mixture, mozzarella and parsley, roll up and set aside in the freezer for 60 minutes.
5. Cut the roll into half-inch sections.
6. On an ovenproof tray lined with parchment paper or a silicone mat, arrange the sections on the dish, spacing them out, and bake for 15 to 20 minutes.

NB: Delicious as an accompaniment to an endive or arugula salad. For a slight variation, replace the mozzarella with Parmesan shavings.