Chorizo parcels with feta and olive salad recipe
Use leftover smoky chorizo stew to make these Mediterranean-inspired pastries for a light lunch or dinner.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 520 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 2165kJ 520.0kcal
- Fat
- 31g
- Saturates
- 12g
- Salt
- 1.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 41.7gProtein 13.6gFibre 7.8g
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- 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.
