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