Ingredients:

  • g Spanish Chorizo, finely diced
  • small shallot, finely minced
  • clove garlic, minced
  • g Smoked Gouda cheese, grated
  • g Cream Cheese (full fat, softened)
  • tsp Smoked Paprika
  • Freshly ground black pepper to taste
  • sheet All-Butter Puff Pastry (approx. 375g)
  • large free-range egg, beaten (for egg wash)
  • tsp water (for egg wash)
  • Pinch of flaky sea salt (for finishing)

Instructions:

  1. Gently sauté diced chorizo in a skillet over medium heat until crisp and the fat has rendered.
  2. Add minced shallot and garlic to the skillet; cook for 1 minute until fragrant. Remove the mixture from the heat and transfer to a bowl to cool slightly.
  3. Once slightly cooled, mix the chorizo mixture with the grated Gouda, softened cream cheese, smoked paprika, and pepper until thoroughly combined.
  4. Unroll the puff pastry sheet. Use a 2-inch round cookie cutter to stamp out 16 uniform rounds.
  5. Place a generous teaspoon of filling in the centre of each pastry round. Lightly brush the edges of the pastry with the prepared egg wash (egg mixed with water).
  6. Fold the pastry over the filling to create a half-moon shape. Firmly press the edges together to seal, then use the tines of a fork to crimp the edges securely.
  7. Place the assembled pockets on a parchment-lined baking sheet. Brush the tops generously with the remaining egg wash and score a small steam vent on top of each pocket.
  8. Refrigerate the assembled pockets for 10 minutes.
  9. Preheat oven to 400°F (200°C). Bake for 18–20 minutes, rotating the tray halfway, until deeply golden brown and puffed.
  10. Immediately after removing from the oven, sprinkle lightly with flaky sea salt. Serve warm alongside a sharp apple chutney or garlic aioli.