|Chorizo and cheese tartlet|
Flour for dusting
160g (ish) block of puff pastry
3 inches of chorizo sausage, diced
1/2 an onion, finely diced
1 tbsp mixed herbs
Handful of grated cheese
1 egg, beaten
Preheat the oven to 200c and dust a large baking tray with flour.
Dust a worktop with flour and roll out the pastry into as large a rectangle as it will stretch to, without getting too thin, and which will still fit onto the baking tray. Slice the pastry into two halves and lay them on the tray.
On each half, score an inner rectangle about an inch from the outside edge (so the pastry resembles a picture frame). Be sure not to cut right through. Gently stab the inner rectangle with a fork about a dozen times to aid baking. Set the pastry aside.
Put the chorizo pieces into a pan and heat until the oils start to run. Add the onion, stir to mix and fry until the onion is softened. You might need to add a little extra rapeseed or olive oil if the chorizo is too dry.
When cooked, remove from the heat and stir in the herbs. Divide the mixture in two and arrange one half within the inner rectangle on each pastry slice.
Sprinkle grated or crumbled cheese over the chorizo mixture. Any fairly hard cheese will be good. I had ends of Cheddar and Lancashire cheeses, but a feta would be nice too.
Brush the patry outside the rectangle with the beaten egg and bake for about twenty minutes until the pastry has risen and is golden, and the cheese is bubbling. Serve immediately.
As you can see from the top photo, my tartlet pastry didn't rise particularly high and I think this is because I rolled it out too thinly. The tartlets were very tasty and easy to make. I am sure I will make these again because they are a versatile way to use up many different leftover ingredients. And, for the same reason, I am entering the recipe into this month's No Waste Food Challenge over at Elizabeth's Kitchen Diary.