0

items in your basket

total basket value
Your Basket
Continue Shopping

FREE Brindisa Tote Bag When You Spend £60*

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
OUT OF 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
OUT OF STOCK
  • Black sesame seeds (optional)

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top