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CHORIZO WREATH WITH PIQUILLO PEPPER CHUTNEY

This Chorizo Wreath with Piquillo Pepper Chutney is the perfect festive starter. Shaped like a star, it adds Christmas magic to your table. The smoky sweetness of the piquillo pepper chutney balances the rich chorizo.
READY IN

35/40 min

COOKING TIME

25/30 min

PREP TIME

10/15 min

SERVES

4-6 people as an aperitive

ingredients

  • 2 packets of Brindisa mini chorizo (mild or hot), around 17-19 chorizos
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  • 1 packet of puff pastry
  • 50g Mahón cheese (grated)
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  • 1 egg, beaten
  • Black sesame seeds
  • For the Piquillo Pepper Chutney:
  • 200g piquillo peppers in strips
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  • 150ml water
  • 1 tablespoon Moscatel vinegar
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  • 3-4 teaspoons caster sugar
  • 1 teaspoon hot smoked paprika or La Chinata hot sauce (optional)
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Method:
  1. Preheat the oven to 180°C (fan-assisted).
  2. Prepare the chorizos: You’ll need around 15-20 mini chorizos depending on your desired wreath size.
  3. Cut the puff pastry into squares, one for each chorizo.
  4. Wrap each chorizo in a puff pastry square, by folding over 2 of the opposite corners, forming diamond shaped parcels. Arrange them around an oven-safe bowl or dish on a baking tray. Use egg wash to ensure the packets are sealed.
  5. Form a star: Create a second circle of wrapped chorizos inside the first, to form a star shape.
  6. Brush the puff pastry with the beaten egg and sprinkle with grated Mahón cheese.
  7. Bake for 25-30 minutes, or until the pastry is golden and crisp.
  8. Let it rest for a few minutes, then remove the bowl from the centre.
  9. Serve with a bowl of piquillo pepper chutney in the middle for dipping.

Method for the Piquillo Pepper Chutney:

  1. Finely chop the piquillo peppers.
  2. Place the peppers, water, vinegar, sugar, and paprika (or hot sauce) into a small saucepan.
  3. Heat the mixture until it reaches a boil.
  4. Reduce the heat to a simmer and cook for 15-20 minutes, or until the liquid has reduced and the chutney is slightly caramelised.
  5. Let it cool down, then store it in the fridge.

Little tip: The chutney develops more flavour if made a day ahead.

ingredients

  • 2 packets of Brindisa mini chorizo (mild or hot), around 17-19 chorizos
(1X200g)
IN STOCK
  • 1 packet of puff pastry
  • 50g Mahón cheese (grated)
IN STOCK
IN STOCK
  • 1 egg, beaten
  • Black sesame seeds
  • For the Piquillo Pepper Chutney:
  • 200g piquillo peppers in strips
IN STOCK
  • 150ml water
  • 1 tablespoon Moscatel vinegar
IN STOCK
  • 3-4 teaspoons caster sugar
  • 1 teaspoon hot smoked paprika or La Chinata hot sauce (optional)
IN STOCK

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