Parmesan and chorizo nibbles.
Wheather you’re working the DX or just looking for a tasty treat, these Parmesan and chorizo squares are quick and simple to make as well as absolutely delicious. You won’t stop at just one… or five. So if you do make them, make a double or tripple quantity.
Ingredients
- 1 sheet defrosted short crust pastry - about 24x24cm
- 1 smoked Chorizo sausage. Finely sliced you will need 36 slices
- ½ cup finely grated Parmesan
- freshly ground black pepper
- 1 egg lightly beaten.
Instructions
- Preheat oven to 180oC
- Line a large baking tray with baking paper or a silicon sheet.
- Cut the pastry sheet into 6 even slices.
- Rotate 90 degrees and cut it again into 6 even slices. You’ll end up with 36 squares of pastry about 4 cm x 4cm.
- Transfer the pastry squares to the lined baking tray with a small gap between each one to allow room for expansion.
- Brush each square with beaten egg.
- Top with a slice of chorizo sausage and a good pinch of grated Parmesan.
- Grind black pepper on each square.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
- Serve warm with a cold beverage