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Chorizo parcels with feta and olive salad recipe
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Use leftover smoky chorizo stew to make these Mediterranean-inspired pastries for a light lunch or dinner. See method
Ingredients
- 450g leftover chorizo stew (see recipe linked above)
- 375g pack reduced-fat ready-rolled puff pastry, cut into 4 rectangles
- 1 medium egg
- pinch of smoked paprika
- 85g bag watercress
- 70g reduced-fat Greek salad cheese, crumbled
For the dressing
- 2 tbsp olive oil
- 2 tsp red wine vinegar
- 35g drained pimiento-stuffed green olives (from a 340g jar), finely chopped
- 10g fresh flat-leaf parsley, finely chopped
- ½ lemon, juiced
- ½ tsp Dijon mustard
Each serving contains
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Energy
2165kj
520kcal
26%
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Fat
31g
45%
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Saturates
12g
61%
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Sugars
6g
7%
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Salt
1.7g
29%
of the reference intake
Carbohydrate 41.7g
Protein 13.6g
Fibre 7.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Divide the chorizo stew between the pastry rectangles, leaving a 2cm border. Beat the egg with the paprika and brush the edges of the pastry. Bring 2 opposite corners up and seal together, using a cocktail stick to secure, then transfer to a lined baking tray and brush the tops with egg. Repeat with all the pastry rectangles, then bake for 20 mins.
- Meanwhile, mix together the dressing ingredients. Remove the cocktail sticks from the chorizo parcels; serve alongside the watercress, scattered with the crumbled salad cheese and drizzled with the dressing.
Cook once, eat twice tip: Use leftovers from our Sweet potatoes with Spanish-style stew to make this recipe.
See more Chorizo recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.