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  • Writer's pictureLydia Gerratt

Chorizo, gruyere and mustard puff pastry bites

Chorizo, gruyere and mustard puff pastry bites

Bite size puffs filled with chorizo, gruyere cheese and hot mustard – what’s not to love?!

This recipe is from one of my favourite food writers, Ina Garten (The Barefoot Contessa), though I have slightly adapted it with ingredients that are easy to find in the UK.

When Atticus (my first son, now 5 years old) was a baby, I used to sit with him watching Ina cook on tv. Her beautiful soft voice, rhythmical cooking and shots of delicious food would calm him down ready for his sleep. I can’t tell you how grateful I am to her in those early baby days….

My boys are now 5 and 3 years old and ate these up. I admit, I didn’t tell them that mustard was included, why ruin a beautiful moment?

Miraculous ingredients: Grey Poupon dijon mustard, chorizo slices, a well aged gruyere

Chorizo, gruyere and mustard puff pastry bites


2 sheets of puff pastry (I used 2 x 320g box M&S puff pastry)

2 teaspoons Dijon mustard

130g/28 slices chorizo (1 pack of sliced chorizo)

120g gruyere, grated

1 egg

1 tablespoon cold water


Preheat the oven to 200C.

Cover a large baking tray (at least 40cm x 35cm) with baking paper or foil.

Very gently roll out the first sheet of puff pastry on a floured work surface with a floured rolling pin. You only need to increase its size by a small amount to fit the baking tray. Don’t roll too hard otherwise you’ll flatten the ‘puff’.

Lay this first sheet of puff pastry onto the baking tray and brush Dijon mustard all over the surface, while leaving a gap of 2cm around the edge – the edge will be egg washed later to help the top layer of pastry seal onto it.

Lay the chorizo slices over the mustard to cover the sheet of pastry. Again, leave a gap of 2cm at the edge. Next evenly sprinkle the grated gruyere cheese to cover the chorizo slices.

Carefully roll out the second sheet of puff pastry to be the same size as the first.

Mix the cold water with the egg in a bowl and then brush the egg wash onto the 2cm gap of the first sheet of pastry lying on the baking tray. Place the second sheet of pastry over the first with the filling and gently press the edges together to seal.

Cut 4 slits into the top of the pastry sheet (for steam to escape while baking) and egg wash the entire surface of the pastry.

Place in the oven for 20 minutes, or until the pastry is a dark golden colour.

When baked, remove from the oven and leave to cool for ½ hour. Slice into bite size pieces and enjoy with a large glass of wine!

Preparation time 10 minutes, baking 20 minutes, enough portions for a party of 6

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