Cheesy Chorizo Stuffed Pastries
with softened leek and side saladCalories
:
1070 kcalProtein
:
33.2g proteinDifficulty
:
EasyFamily Friendly
Allergens:
- Milk
- Celery
- Sulphites
- Mustard
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Leek
90 grams
Chorizo
(Contains: Milk)
65 grams
Creme Fraiche
(Contains: Milk)
50 grams
Cream Cheese
(Contains: Milk)
1 sachet(s)
Hello Muscat
(Contains: Celery)
50 grams
Grated Cheese
(Contains: Milk, May contain traces of allergens, Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 sachet(s)
Mustard
(Contains: Mustard)
265 grams
Puff Pastry
(Contains: Milk, May contain traces of allergens, Wheat, Cereals containing gluten)
Not included in your delivery
1 unit(s)
Egg
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4476 kJ
Energy (kcal)1070 kcal
Fat65.9 g
of which saturates17.9 g
Carbohydrate72.3 g
of which sugars10.4 g
Dietary Fiber29.8 g
Protein33.2 g
Salt6.7 g
Trans Fat0.1 g
Potassium231 mg
Calcium52 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking steps
1
- Preheat your oven to 200°C/180°C fan/gas mark 6.
- Keep the pastry cool until ready to use.
- Trim the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
2
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, cook the leek and chorizo for 4-6 mins.
- Add a little water, cover and continue cooking for 3-4 mins, stirring occasionally.
- Once the leek is completely cooked, remove from the heat.
3
- Meanwhile, in a medium bowl mix the creme fraiche, cream cheese, mustard, muscat (to taste) and grated cheese.
- Season with salt and pepper.
- Separate the egg white from the yolk and beat the yolk in a small bowl.
- When the leek is almost cooked, spread the pastry out on a lined baking tray.
- Prick the pastry with a fork, then cut it in half.
4
- Lightly moisten the edges of each piece of pastry with water, then spread the chorizo and leek over one side of each.
- Pour the cheesy filling on top, then carefully fold the pastry over the filling to form a triangle.
- Press the edges with a fork to seal. Brush with egg yolk.
- Bake in the oven until golden brown, 20-25 mins.
5
- Meanwhile, in a salad bowl, make a dressing by mixing the balsamic glaze with a drizzle of oil.
- Season with salt and pepper.
- Just before serving, add the salad leaves and mix well to coat in the dressing.
6
- Let the chorizo and leek pastries cool slightly before cutting.
- Serve with salad alongside.
