Easy chorizo and feta pastries

Crumbly feta and spicy chorizo sausage chunks fill this delicious pastry. Chilli dip gives this easy dish some heat while fresh rocket cools it down.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Easy chorizo and fetta pastries
  • 2 sheets butter puff pastry, halved
  • 1/3 cup chunky red chilli dip
  • 2 chorizo, sliced thinly
  • 2 baby new potatoes, sliced very thinly
  • 40 gram baby rocket leaves
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • salt and freshly ground black pepper
  • 100 gram feta cheese, crumbled


Easy chorizo and fetta pastries
  • 1
    Preheat oven to 220°C (200°C fan-forced). Lightly grease two oven trays.
  • 2
    Place two pieces of pastry on each tray. Spread pastry pieces evenly with dip, leaving a 2cm border. Top with chorizo and potato. Bake 20 minutes, or until the chorizo is crisp and the pastry is golden.
  • 3
    Meanwhile, combine the rocket, oil, juice and salt and pepper to taste in a medium bowl. Top pastries with feta and rocket.


Not suitable to freeze or microwave. If preferred, you could substitute caramelized onion chutney in place of the red chilli dip.

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