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500 g (1 lb 2 oz) puff pastry
100 g (4 oz) Spanish chorizo sausage
2 small Jazz apples, cored and quartered
1 medium egg, beaten
Divide pastry into two. Roll one piece until 50 cm long by 18 cm wide (20 in by 7 in). Cut out 3 rounds, using a 15 cm (6 in) plate as a template. Reserve trimmings and ball together then roll out to make another round. Repeat with remaining pastry, until you have 8 rounds in total.
Cut chorizo into 24 slices. Cut each apple quarter crossways into 8 slices. Brush a pastry circle lightly with egg then place 8 apple slices and 3 chorizo slices on to one half of the round. Fold over pastry to enclose. Press edges to seal and decorate using a fork. Repeat with remaining pastry circles to make 8 pasties. Place on a baking sheet and chill while oven heats up to 220C, 425F or gas mark 7. Brush pasties with remaining egg and make a small slit in tops. Bake for 15 to 20 minutes, until golden.
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