My Chorizo Rose Tarts are a ridiculously easy way to make yourself look like a incredibly talented baker with minimal skill required! These beautiful but simple savoury scrolls with chorizo, mozzarella and chutney wrapped in puff pastry are perfect for lunchboxes, picnics or even an on-the-go breakfast. Go on, give them a try!
Prepare a large roasting tin by lining the bottom with roughly 175g Uncooked Rice. This will stop chorizo fat melting everywhere and smoking the place out. Lay 10 muffin cases out ready to fill.
Lightly dust the work surface with flour. Roll 375g Puff Pastry into a large square roughly 45cm x 45cm. You will need to roll the ready-rolled kind out to be thinner than it starts.
Cut the pastry in half lengthways with a sharp knife. Then slice each halfhorizontally into 5 equal strips. You should end up with 10 long thin rectangles, roughly 22cm x 9cm in size.
Take 10 tsp Red Onion Chutney and spread 1 tsp along the middle of each strip.
Split 100g Grated Mozzarella amongst the 10 strips, sprinkling it lightly over the chutney.
Cut 20 Slices Chorizo in half with a sharp knife or scissors.
Lay 4 halves of chorizo along the top half of each strip. Leave a gap at either end of each strip and overlap the slices slightly. Leave only a tiny piece of the slice pointing over the top of the pastry edge.
Beat 1 Egg in a small bowl and brush egg over the bottom part of exposed pastry.
Gently fold the bottom half of each strip over the top and lightly press down.
Egg wash the exposed pastry on each strip then gently roll each folded strip into a rose shape.
Place each into a paper case and lightly egg wash all of the exposed pastry.
Cover the whole tin in 2 layers of foil and put into the oven for 1 hour and 20 mins. Check it a little earlier if your oven runs on the hot side.
Leave the roses to cool a little on a wire rack before digging in. They can also be reheated in the microwave or just chow down on them cold. Lush!