Chorizo and Pancetta Parcels
Summer holidays mean hazy sunny days in the garden and hungry boys!
I have a deep love affair with ready to roll puff pastry and it's always handy to keep a roll in the freezer. You can whip up all sorts in minutes and make a meal stretch a little further if you suddenly have extra guests.
Try these chorizo and pancetta parcels for a simple brunch or tea idea. And if you are not a chorizo fan just substitute it for ham or prosciutto.
- I roll puff pastry
- Sliced chorizo
- Cubed pancetta
- Oregano, pepper and salt to season
- Olive oil
Preheat your oven to 180 degrees/Gas Mark 4.
Roll out your puff pastry (Preferably onto the baking tray as once filled they are tricky to move. You only find that out after you've tried it on a board!) and cut into 4 inch squares. You will need a base and a lid for each parcel.
Fold the corner of the pastry sheet over to create a triangle to give you an accurate square shape for cutting. A 4 inch square parcel will feed 2 small children.
Tease up the edges of your base to create a lip around the base, this will stop the egg from leaking before it's cooked.
Layer your slices of chorizo and sprinkle your pancetta, herbs and top with an egg.
Place the pastry lid on the top and using the back of a fork press down the rim of your lid to the base. Brush with olive oil.
Bake in the oven for approximately 15 mins until the pastry has puffed and is golden brown.
Slice and eat. I served the boys with baked beans and they loved it.