A fantastic appetiser recipe idea made with puff pastry and smokey chorizo. Full of hearty flavour, these chorizo tarts are quick and easy to make finger food, perfect for preparing in bulk ahead of time for parties.
Ingredients
1 tablespoon olive oil
1 medium red onion, peeled and finely diced
2 large tomatoes cut into 1cm dice
2 tablespoons tomato paste
250g packet DON Premium Diced Chorizo
3 1/2 sheets frozen puff pastry thawed
Method
Heat olive oil in a medium frying-pan, add red onion and tomatoes and cook for 3-4 minutes on a medium heat stirring occasionally. Stir in tomato paste
Add DON Premium Diced Chorizo and mix well, then set aside to cool
Cut each of the three pastry sheets into 9 rounds using a 7cm biscuit cutter. Cut the half sheet of pastry into 3 rounds so there are 30 rounds all together.
Line a greased 12 tartlet tin with 12 of the pastry rounds and fill each one with approximately 2 teaspoons for the Chorizo mixture
Bake in a preheated oven at 190°C for 10-12 minutes. When cooked remove from tin and repeat with remaining pastry sheets and filling
Top each tart with a half a teaspoon of creme fraiche or sour cream and a tiny sprig of coriander
Tips & Hints
Serve sprinkled with a little freshly ground black pepper.
