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SOBRASADA TWISTS

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
IN STOCK
  • Black sesame seeds (optional)
METHOD:
  1. Preheat oven to 220°C and line 2 baking sheets.
  2. Place ready-rolled puff pastry on a lightly floured work surface.
  3. 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.
  4. 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.
  5. Bake for 12-15 minutes, until golden and crisp.

 

CHICKPEA DIP

  1. 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
IN STOCK
  • Black sesame seeds (optional)

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