Chorizo & Manchego Pinwheels by Barry Horne
Makes 50 approx
1kg ready rolled puff pastry
1 pack of cooking chorizo - Shop here
1 block of Manchego cheese - Shop here
5g of rosemary
2 eggs - Shop here
Start by removing the skins from the chorizo and leave it out of the fridge for about a half hour before you start. When it’s room temperature, roll out the pastry and divide into two equal pieces, spread the chorizo as thinly as you can all over the pastry, leaving a cm at the top of the pastry (this is where you're going to egg wash and seal it). Now grate over the manchego generously all over also, reserving a small bit for the later.
Tear the leaves from the rosemary and spread all over the pastry also, now it’s time to roll it, starting at the point nearest to you roll the whole thing like a swiss roll all the way to the top, brush the top exposed pastry with the beaten egg and roll to close it. Now cut each roll into around 16 pieces.
Lay on a baking sheet lined with greaseproof paper and brush gently with the remaining egg wash, grate over some more cheese and a small amount of rosemary and bake at 190 Degree C for 15-20 mins until golden brown.