Preparation time
30 mins to 1 hour
Cooking time
30 mins to 1 hour
Serves
Makes 32
Who would have thought the combination of chorizo and lemongrass works? It’s weird, but it works.
By Lorraine Pascale
From Lorraine Pascale: How to be a Better Cook
Ingredients
- a little plain flour, for dusting
- 340g/11¾oz pack puff pastry (not ready-rolled as it usually breaks up when you open it)
- 18 pieces pre-sliced chorizo (about 7cm/2¾in wide pieces)
- 1 stick lemongrass
- freshly ground black pepper
- 1 free-range egg, lightly beaten
Method
- Line a large baking tray with baking parchment and set aside.
- Lightly dust a clean work surface with flour and roll the pastry out to a 25x35cm/10x14in rectangle.
- Arrange six chorizo slices in a slightly overlapping layer in a row down one long side. Repeat to make three rows and completely cover the pastry.
- Top and tail the lemongrass stick and then remove one or two outer layers. Slice the stick very thinly and then sprinkle this evenly over the chorizo. Season with a little twist of pepper.
- With the longest side facing you, roll up the pastry away from you, really tightly like a Swiss roll to be about 4cm/1½in thick. Carefully lift onto the baking tray and then pop it into the fridge to firm up for about 20 minutes.
- Preheat the oven to 220C/425F/Gas 7 (fan 200C)
- Once the pastry is nice and firm, use a sharp knife to cut the roll into 32 slices about 1cm/½in thick each. Lay each one down on the baking tray, spaced apart, as you go. Brush the sides facing upwards with the beaten egg.
- Bake in the oven for about 15-20 minutes, or until the pastry has puffed up and turned golden-brown. Once baked, remove from the oven, leave to cool for a couple of minutes and then serve on a party platter.
