Hosting a New Year party or looking for something to take to one? These chorizo and manchego pastry swirls are delicious and a real crowd pleaser! The spicy chorizo pairs beautifully with the sharp manchego for an impressive, but easy-to-make canapé.
I developed this recipe recently for a Christmas party that I hosted. I was making a few different nibbles and so this recipe was great because the prep doesn’t take long at all and you can do most of it in advance.
Makes 12-15 swirls
- A 180g packet of chorizo slices
- 3 tbsp grated manchego cheese
- A packet of puff pastry (I use ready-rolled)
- 1 egg
- Preheat the oven to 220°C (200°C Fan).
- If using ready rolled pastry, roll it out onto a flat surface but keeping it on its paper. If using a block of puff pastry, roll it out on a floured surface to about a half centimetre thickness being careful not to work it too hard and flatten the layers.
- Sprinkle on about half of the manchego so it’s a fairly even layer leaving about an inch gap at one end so that when you’ve rolled it up there’s a bit of pastry you can stick together. Layer over the chorizo making sure there aren’t any gaps – you can overlap them a bit. Sprinkle the rest of the manchego over the top.
- From one of the short ends, start to roll up the pastry along the long edge so you get the most layers in the spiral. When you get to the end, brush a bit of egg over the end so that the pastry can stick together. Wrap the roll in cling film and place in the fridge to cook – this will make it easier to cut without squashing it too much.
- After about 30mins to an hour, or whenever you’re ready to cook, remove the roll from the fridge and chop into centimetre thick pieces. Put the swirls on a baking sheet and brush the top with more egg to help the swirl bind together but also to get a nice brown colour.
- Bake for 20 minutes keeping an eye on them to make sure they don’t burn. Once cooked, transfer to a wire rack to cool, or serve warm!