Cheese and chorizo puff pastry slice

Paul Merrett shares one of his favourite family recipes an oozing puff pastry slice, choc-a-bloc with cheese, onion and rich chorizo
By Paul Merrett
Cheese and chorizo puff pastry slice
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 pack shop-brought puff pastry, found in most good supermarkets
  • 4 really good chorizo sausages, (standard sausage size), or another spicy sausage of your choice
  • 8 button mushrooms, sliced thickly
  • 1 red onion, cut into wedges
  • 16 wedges sun-blushed tomatoes, from the deli counter
  • 4 tbsp grated cheddar cheese, such as Seriously Strong cheddar cheese


1. Preheat the oven to 180C/160C fan/gas 4. Roll out the slab of puff pastry on a work surface, aiming for a square (30x30cm), ½ cm thick. Cut this large square into four smaller ones and then crimp the edges with your fingers.

2. Next, take a fork and punch a few holes in the raw pastry to prevent it rising too much. Place your squares of puff pastry on some baking paper on a baking tray. Place this in the fridge to rest whilst you work on the topping.

3. Break the chorizo into bite sized chunks and fry in a hot pan for about 2 minutes and set aside. Take the pastry bases out of the fridge and arrange the chorizo, mushroom, red onion wedges & tomato on top. Make sure to evenly cover the entire base.

4. Sprinkle the grated cheddar over the top - this will melt and hold everything in place during the cooking. Bake in a hot oven for 8 minutes, or until the pastry is golden brown around the edges.

5. Serve with a side salad.

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