Pastry Wrapped Chorizos Recipe
Mini chorizos wrapped in flaky, buttery pastry includes a side of Piment d’ Espelette mustard.
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Ingredients
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Pastry and Filling
Method
Preparation and Cooking
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Prepare the Pastry
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into rectangles large enough to wrap around a mini chorizo.
- 3
Wrap the Chorizos
Place a mini chorizo at one end of each rectangle and roll it up tightly in the pastry. Seal the edges with the beaten egg.
- 4
Brush and Bake
Place the wrapped chorizos seam-side down on the prepared baking sheet. Brush the tops with the remaining beaten egg.
- 5
Bake
Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and flaky.
- 6
Serve
Serve hot with Piment d’Espelette mustard on the side for dipping.
