Shack Snacks

Parmesan and chorizo nibbles

Makes 36. Preparation time: 10 minutes. Cooking time: 15 minutes.

Makes 36.

Preparation time: 10 minutes.

Cooking time: 15 minutes.

The flavour of a good chorizo sausage with a sprinkling of parmesan goes so well baked onto a bite-sized square of pastry. Now this recipe will make 3 dozen tasty morsels, which I bet you can’t stop eating. If you’re in the shack just chatting to friends then don’t take them all because before you know it – you would have demolished the lot. If you’re contesting though, that’s a different matter. They also travel well in an air sealed container and are just as delicious cold on a mountain top.


There is a backstory to these parmesan and chorizo nibbles. The ingredients are in fact leftovers from something else we made on the day. We had some leftover pastry,  some chorizo from something else, and because we don’t like to waste food, we thought we’d make these. Pastry… spicy sausage…. cheese… what could go wrong? Well, they blew us away. Way better than we expected, and so moreish too. We, well I couldn’t stop eating them.


So here they are. Perfect shack food for the hungry, stay up all night, rag chewer.

Parmesan and chorizo nibbles


  • 1 sheet of shortcrust pastry, defrosted
  • 1 smoked Chorizo sausage. Finely sliced (36 slices)
  • ½ cup finely grated Parmesan
  • freshly ground black pepper
  • 1 egg, lightly beaten.

Before you start

Turn your oven on to 180°C. Wash your hands and make sure the soldering iron is off. Find yourself a sharp kitchen knife too. Blunt ones can slip resulting in unwanted removal of fingers.


  1. Grab yourself a large baking tray and cover it with baking paper.
  2. Lay the pastry on a chopping board and with a sharp knife, cut the sheet into 6 even slices.
  3. Rotate 90 degrees and cut it again – another 6 even slices so you have 36 squares.
  4. Transfer the pastry squares to the lined baking tray with a small gap between each one to allow room for expansion.
  5. Find a bowl and beat your egg with a fork until it’s a nice even yellow colour.
  6. With a pastry brush, lightly brush each pastry square with the beaten egg.
  7. Top with a slice of chorizo sausage and a good pinch of grated Parmesan.
  8. Grind some black pepper on each square.
  9. Bake in the preheated oven for 12-15 minutes or until golden brown.
  10. Serve warm with a cold beer.