Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
All gifts
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
35 mins
COOKING TIME
25 mins
PREP TIME
10 mins
SERVES
Makes 20 units
ingredients
- 320g (1 sheet) ready-rolled puff pastry
- 100g Mallorcan Porc Negre Hot Sobrasada
IN STOCK - 100g grated Galmesan
IN STOCK - Sea salt
- 1 beaten egg
- Smoked sweet paprika
- Black sesame seeds (optional)
METHOD:
- Preheat oven to 220°C and line 2 baking sheets.
- Place ready-rolled puff pastry on a lightly floured work surface.
- Dot the pastry with the sobrasada, sprinkle with three-quarters of the grated Galmesan and add a pinch of sea salt. Fold the top half of the pastry over the bottom half and roll out to 3 mm thickness.
- Cut into 1.5 cm strips, brush with egg wash and sprinkle with Galmesan. Transfer to a baking sheet and twist the ends of each piece in opposite directions to create a spiral. Repeat with the rest of the strips, spreading the twists out over the two baking sheets. Brush over a little more egg wash, sprinkle over the remaining cheese, a few sesame seeds (if using), and dust with smoked paprika.
- Bake for 12-15 minutes, until golden and crisp.
CHICKPEA DIP
- Blitz the chickpeas (with the liquid in the jar) in a blender with the lemon juice and a good pinch of sea salt. Spoon into a serving dish and decorate with the remaining chickpeas, the chopped herbs, a drizzle of extra virgin olive oil and a sprinkle of smoked sweet paprika.
Little Tip: Add a couple of cloves of roasted garlic to the chickpeas before blitzing.
ingredients
- 320g (1 sheet) ready-rolled puff pastry
- 100g Mallorcan Porc Negre Hot Sobrasada
IN STOCK - 100g grated Galmesan
IN STOCK - Sea salt
- 1 beaten egg
- Smoked sweet paprika
- Black sesame seeds (optional)
