Chorizo and chilli is an interesting combination and is one that does work well if balanced with the right flavours. In this case, I recommend accompanying it with a fresh, creamy salad like my Pomegranate and Festive Fruit Rice Salad
Ingredients 2 red peppers (or a combination of red, yellow, and orange)
1 tbsp vegetable oil
320g puff pastry
250ml chilli chutney
100g pre-sliced chorizo
250g cherry tomatoes
200g Feta cheese
Preheat the oven to 220°C
Deseed and thickly slice the peppers.
Place in a baking tray, drizzle with the olive oil and give them a good shake to spread the oil. Bake in the oven for 15 minutes until they are starting to soften.
Unroll your pastry pack onto a baking sheet (if you are not using ready-rolled, it should end up being about 4mm thick). Using a fork, lightly prick the pastry all over its surface.
Spread the chilli chutney over the pastry, leaving a small gap around the edges. Mine was a really hot variety, so do be warned. If you are making it for children, you might want to leave a whol section free of the chutney!
Lay the slices of chorizo over the chutney-covered pastry.
Cut the cherry tomatoes in half ) and spread them over the top of the chorizo.
Take the peppers out of the oven and arrange them over the pastry.
Crumble the feta all over the pastry sheet.
Bake for about 20-25 minutes until the edges are all puffed and golden.