I had a surplus packet of Chorizo, that I had popped into the freezer from when I made Feijoada back in July and I was wondering what to do with two lonesome Chorizos. Well, I was going though one of my recipe folders the other day and there was this great recipe. It came from "U on Sunday" the wonderful free magazine that comes with the Sunday Mail. It is the only part of the paper that I read from cover to cover.
This recipe is from a Jessica Brook and was dated 11 May 2014. I am forever tearing out and keeping recipes from magazines and papers. I try to keep them organised by using binders and folders and I do go through them every so often to see if a recipe is still relevant to me. So, thank you, Jessica Brook, it's a fantastic little recipe, easy, warming and delicious.
|Remove the casings on the Chorizos, discard the casings and put the chorizo's into a food processor|
|Blitz until finely chopped|
|In a bowl, add the blitzed chorizo along with the can of tomatoes, herbs, chickpeas, chilli, sugar and vinegar|
|Give it a good stir|
|Divide mixture into 4 ramekins (1 1/4 cup capacity) and brush the edges with a beaten egg. Cut out four slightly larger discs of puff pastry and top ramekins with it, press to seal|
|Brush, generously, with beaten egg and put into a very hot preheated oven (200 C)|
|Bake for 20 to 25 minutes or until puffed and golden brown|