Anchovy, goat's cheese and chorizo puff pastry squares

Preheat the oven to 230°C, 450°F, Gas 8.
Roll the pastry out on a lightly floured work surface into a rectangle approximately 50cm (20in) long and 18cm (7in) wide and brush a little of the beaten egg all around the edges.

On the centre third - the pastry is to be folded in three - arrange the anchovies interspersed with the pieces of goat's cheese. Fold one of the short ends over to cover the anchovies and goat's cheese, aligning the edges and pinching them together to seal.

On top of the folded-over section, arrange the thinly sliced chorizo and the grated Parmesan. Fold over the other short end, aligning and pinching the edges to seal. Brush the top with a little more beaten egg. It can be frozen or chilled at this stage if you wish.

Place on a baking tray and bake in the oven for 10 minutes or until golden on top and at the sides. Allow to stand for two minutes, then cut into small squares and serve.

 

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