Thursday, August 14, 2008


To be more precise the recipe title should read - Chorizo and goat's cheese puff pastry slice with broccoli, mushroom and tomato - phew!

I couldn't get any chorizo from the butchers, and because I'm a very fussy meat eater, I replaced the chorizo with Dolcelatte cheese.

The recipe oven settings and timings are suspect. I tried the settings as suggested, even though I doubted them, and they were just too slow. The recipe settings are 180°C/fan160°C/gas 4 - by all means try this - but I think you will have to turn your oven up.

The September issue of Delicious Magazine is full of wonderful recipes and this is one of Paul Merrett's, who is a professional chef. He took on an allotment, created some dishes using his produce and has written a book - Using the Plot:Tales of an Allotment Chef.

The slice was delicious.

Serves: 4

You will need:

500g good-quality puff pastry, 4 fresh chorizo sausages (I used some cubes of dolcelatte cheese), 100g (16) small broccoli florets, 8 thickly sliced button mushrooms, 120g (4 slices) goat's cheese log (skinned and broken into small pieces), 8 halved cherry tomatoes, 4 tablespoons grated Cheddar.

1. Roll out the puff pastry to a 30cm x 30cm square about 5mm thick. Cut this square of pastry into 4 smaller squares and crimp the edges with your fingers. Using a fork, prick the pastry bases. Place them on baking paper on a baking sheet, then pop them in the fridge to rest for about 20 minutes.
2. Preheat the oven to 200°C/Fan180°C/Gas 6.
3. If you are using the chorizo sausages, skin them and break them up into bite-size chunks. Blanch the broccoli in boiling water for 30 seconds, then refresh under the cold tap.
4. Arrange the chorizo(if using), broccoli, mushrooms, goat's cheese and tomatoes on the pastry bases. Make sure that each base is evenly covered. I brushed the vegetables with olive oil, then sprinkle over the grated cheese and the Dolcelatte cheese, if using.
5. Bake in the oven for 15-20 minutes, or until the pastry is golden brown around the edges. Serve warm.

Note: I crimped the edges of the pastry but somehow it uncrimped itself!


Steve Ballmer said...

Good blog, I like it a lot!

Beth said...

I saw the recipe and now need to try. Looks and sounds fab. I think Id prefer the dolcelatte too!!

Anamika:The Sugarcrafter said...

My son loves pastry and i am going to make this for him..thanks for sharing it !

Dee said...

I was at the bookstore yesterday and debating between Delicious and Bon Apetite and picked up the BA instead (it was cheaper!). Sigh.

Love this recipe - I'm obsessed with puff pastry, so feel free to post more recipes in that vein :)

Thanks Margaret!

Swati said...

Lovely puff Margaret.. The colors you have used are lovely!!

Maria said...

Margaret I spotted this recipe in Delicious ;o) Yours looks delish!

Btw I accidentally rejected the comment you left under my hubby's birthday cake post ;o( would you mind re-posting your comment and this time I will publish it!


Margaret said...

No problem Maria!

Jan said...

Looks really yummy! A great picture too. I love that magazine.

Mallika said...

I've been reading it and it's hilarious actually. Just extended y subscription to Delicious too. The every day recipes are a huge help.

Rosie said...

Hi M I did spot this in my Delicious mag and to be honest I like your idea of adding Dolcelatte cheese :)

I'm a fussy fussy meat eater too and this recipe sounds perfect!!

Rosie x

Margaret said...

I'm truly honoured that you have visited my food blog Steve.

Kitchen Flavours said...

Awesome puff. All healthy and tasty toppings.

The Caked Crusader said...

Anything with goats cheese is always a winner with me - lovely presentation

Margaret said...

Thank you everyone for leaving such kind comments.