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
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Ingredients
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
Method
Easy chorizo and fetta pastries
- 1Preheat oven to 220°C (200°C fan-forced). Lightly grease two oven trays.
- 2Place 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.
- 3Meanwhile, combine the rocket, oil, juice and salt and pepper to taste in a medium bowl. Top pastries with feta and rocket.
Notes
Not suitable to freeze or microwave. If preferred, you could substitute caramelized onion chutney in place of the red chilli dip.
