Puff Pastry Spirals

A super recipe i made up at the weekend

Makes 8-10

1 pack of frozen Puff Pastry

Reduced Tomato Sauce

1/2 Courgette (thinly sliced)

1 small Red Onion (thinly sliced)

Chorizo (thinly sliced)

Roll out the Puff Pastry into a rectangle shape and leave to rest on greaseproof paper and baking tray. Meanwhile fry the Courgette & Red Onion in Olive Oil until soft, then leave aside to cool.

Blend the ingredients from the Easy Tomato Sauce recipe. Put this tomato mix in a pan and reduce over a low heat, simmering for approx 15-20mins until reduced.

Once the tomato mixture has cooled, spoon and spread thinly over the puff pastry rectangle (you may not need it all). Then evenly scatter the Courgette, Red Onion & Chorizo over the sauce without going too close to the edges. You can thinly sprinkle cheese over this as well.

Once thinly covered, place the puff pastry and topping with the long edge of the pastry going from left to right and slowly roll the pastry up away from you, fairly tightly (without squeezing out contents).

Once rolled take a very sharp knife and cut through the roll making inch wide spirals. Place each spiral flat on a greaseproof paper covered baking sheet, not too close so spirals have room to rise, brush with milk and leave to rest if you have time.

Bake in the oven at 200C/Gas Mark 7 for 20-25mins, until golden and risen.

Any of the fillers can be replaced with other ingredients.

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1 Response to Puff Pastry Spirals

  1. Adrian Lewis says:

    Have sent your blog’s address to an old friend in America, to spread the word around a bit! Ade

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