20 servings; 15 min preparation, 20 min baking
Cooking with puff pastry could be very versatile and relatively easy to work with. You can make delicious savoury dishes, as well as fluffy sweet deserts. The only thing you should remember is to keep your dough cold, otherwise it gets soft and messy. If you best friends calls you in the middle of cooking, just put the dough back in your fridge. You will thank me later!
These puff pastry rolls are a nice side dish if you have drinks with friends or you want easy snacks to accompany your cocktail party. They are easy to make and if you forget any of the ingredients, don’t worry about it. They will taste as good if not better if you improvise. The only problem will be that they will finish very fast and your guests will ask for more.
If you prefer to make your own puff pastry, please do. It will be more time-consuming, but it will taste great. If you don’t have a lot of time or your kitchen is not suitable to make your own dough, just check in your supermarket.
- 1 package puff pastry (around 300 g)
- 200 g sliced chorizo
- 500 g ricotta
- 100 g chopped sun-dried tomatoes
- 100 g chopped black olives
- 20 g pine nuts
- chopped fresh basil
- 50 g shredded cheese
- 1 egg
Preheat your oven to 200 degrees C. Spread the puff pastry sheet on a piece of foil or baking paper. Spread a thin layer of ricotta and cover the whole sheet of puff pastry. Cover the ricotta with a layer of chorizo. Mix the chopped sun-dried tomatoes, pine nuts and basil and cover the chorizo with the mixture. Roll the sheet until you get a thin pastry cylinder. You can use the foil or baking paper to help you. Cut rolls of about 1,5 cm and put them laying on a baking tray covered with a sheet of baking paper. Beat the egg and brush the rolls. Toss some shredded cheese on top and put them in the oven. Bake the rolls for 20 min. Enjoy!