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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
- Sea salt
- 1 beaten egg
- Smoked sweet paprika
IN STOCK - 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
- Sea salt
- 1 beaten egg
- Smoked sweet paprika
IN STOCK - Black sesame seeds (optional)
