A delicious savoury treat when entertaining. 


  • A little plain flour, for dusting

  • 340g/11¾oz pack puff pastry (not ready-rolled as it usually breaks up when you open it)

  • 18 pieces pre-sliced chorizo (about 7cm/2¾in wide pieces)

  • 1 stick lemongrass

  • Freshly ground black pepper

  • 1 free-range egg, lightly beaten


  • 1.

    Line a large baking tray with baking parchment and set aside.

  • 2.

    Lightly dust a clean work surface with flour and roll the pastry out to a 25x35cm/10x14in rectangle.

  • 3.

    Arrange six chorizo slices in a slightly overlapping layer in a row down one long side. Repeat to make three rows and completely cover the pastry.

  • 4.

    Top and tail the lemongrass stick and then remove one or two outer layers. Slice the stick very thinly and then sprinkle this evenly over the chorizo. Season with a little twist of pepper.

  • 5.

    With the longest side facing you, roll up the pastry away from you, really tightly like a Swiss roll to be about 4cm/1½in thick. Carefully lift onto the baking tray and then pop it into the fridge to firm up for about 20 minutes.

  • 6.

    Preheat the oven to 220C/425F/Gas 7 (fan 200C)

  • 7.

    Once the pastry is nice and firm, use a sharp knife to cut the roll into 32 slices about 1cm/½in thick each. Lay each one down on the baking tray, spaced apart, as you go. Brush the sides facing upwards with the beaten egg.

  • 8.

    Bake in the oven for about 15-20 minutes, or until the pastry has puffed up and turned golden-brown. Once baked, remove from the oven, leave to cool for a couple of minutes and then serve on a party platter.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 314kj
  • Fat Total 24g
  • Saturated Fat 8g
  • Protein 13g
  • Carbohydrate 8g
  • Sugar 0g
  • Sodium 647mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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