Chorizo & Cheese Twists

INGREDIENTS

• 375g ready-rolled puff pastry

• 100g manchego, grated

• 12 Eve Smallgoods Spanish Chorizo, diced small

• 1 tsp dried red chilli flakes

• 1 free-range egg, lightly beaten

METHOD

• Preheat the oven to 220C/200C Fan/Gas 7.

• Unroll the pastry onto a baking tray with the longest edge of the pastry facing you.

• Scatter the manchego over the right-hand half of the pastry. Top the cheese with 10–12 slices of chorizo and sprinkle with chilli flakes. Fold over the remaining pastry and flatten with your hands.

• Turn the pastry 45 degrees so it sits in the middle of the baking paper. Lightly roll with a rolling pin to seal.

• Cut the pastry into 1cm/½in pieces and twist 4–5 times. Brush the twists with the beaten egg and bake in the oven for 15–20 minutes, or until risen and golden.

• Remove from the oven and set aside to cool on a wire rack.