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Goat Cheese, Chorizo and Leek Parcels

Goat Cheese, Chorizo and Leek Parcels

Goat Cheese, Chorizo and Leek Parcels

Chorizo, Goat Cheese and Leeks pair really well together.

The fireiness from the rustic sausage is toned down by the creamy, tangy goat cheese.
Add to that soft oniony leeks and you have a mix made in heaven. 

I often serve up puff pastry parcels as a starter depending on what I have in the kitchen at the time, and as this recipe doesn't require large quantities it's a great way to use up those bits and pieces that you don't want to throw away.
The fillings vary for my guests but more often than not it's this version that makes its way onto the menu. It's kind of like my French version of a Cornish Pasty.
I serve it with young salad leaves and ripe slices of tomato that work so well with all of the ingredients especially with a simple balsamic vinaigrette

Almost always I use store bought puff pastry which I find lighter than short crust.
I don't have a lot of time to make my own puff pastry but as I made this recipe (and the photos) during winter I wanted more of a heartier and filling dish so I used home-made rough puff. If anyone wants the recipe email me and i'll send it to you.


 

Goat Cheese, Chorizo and Leek Parcels
Goat Cheese, Chorizo and Leek Parcels
Ingredients: 

For 4 - Main Course size or 6 - Starter size

1 Sheet Puff Pastry – 12” diameter round and ready rolled
125g dried Chorizo Sausage – sliced thinly
1 lge. Leek – Washed and finely shredded
2 tbsp Olive oil and a small knob of butter – for frying
125g Goats cheese – cubed
1 egg – Beaten
1 dessert spoon Crème Fraiche
Sea salt and fresh ground black pepper

1 sheet greaseproof paper
1 egg beaten – for pastry and glazing

The Mix: 

Turn on oven to 180°c (fan assist), 200°c
Put sliced chorizo in a baking pan and roast for 10 mins
Drain fat and pat dry with paper towel – put to one side

Put a frying pan on medium heat, add olive oil and butter and leave to melt
Add leeks and fry gently until soft for 5 minutes
Put leeks to one side and allow to cool for 15 minutes

In a bowl gently mix together Leeks, Chorizo, Goat Cheese, Egg and Crème Fraiche to make filling. Season with salt and pepper

Place greaseproof paper on a baking sheet and put puff pastry onto the paper
Cut puff pastry into 4 quarters (cut into 6 triangles for starter size)
Divide the filling between each quarter (or triangle), mounding up the mixture in the middle of the pastry leaving the corners free
Brush each corner with egg
Pull each corner towards the middle of the triangle on top of the mixture
Allow corners to overlap each other
Press down lightly to create a bond. It’s ok to still see the mixture peeking out in places
Brush the top and sides with egg
Place baking try in oven and bake for approx – 25 mins until golden and crisp

Serve immediately with fresh salad leaves and plump ripe tomatoes

 

Drink This: 

Try with this Shiraz from McLaren Vale

McLaren Vale Shiraz

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