Prepared in no time, you can even adapt this recipe with a variety of different flavors, these bites are always a great hit!
This recipe is an inspiration of Zoé de Las Cases’s published in the French Figaro Magazine Cuisine as a spotlight for country style meals.
CHORIZO AND RICOTTA PINWHEELS
23 March 2024
: 6 or 10-12 as an appetizer
: 15 min
: 15 min
: 30 min
: Very easy
Ricotta is the little extra which makes all the difference !
Ingredients
- A sheet of puff pastry, 320 g rectangular shaped and chilled
- 2 egg yolks
- 150 g spicy chorizo
- 200 g ricotta cheese
- Freshly ground pepper
- Fresh thyme
- Fresh basil or chive herbs
Directions
- Step 1 Mix the ricotta cheese with your choice of herbs and ground pepper, store in the fridge. Remove the chorizo skin and chop in a food processor. Remove the tray from the oven and turn in on to 180°.
- Step 2 Place the chilled dough sheet on the tray and evenly cover the dough with the egg yolk with your kitchen brush. Spread the ricotta over the dough and sprinkle with the minced chorizo. Tightly roll the dough into a log starting from the larger side. Brush the log with the second egg yolk. Cut slices with a pair of kitchen scissors and lay them flat on the oven tray covered with wax paper. Use the rest of the egg yolk on the slices, sprinkle some thyme sprigs and bake for 15 minutes as soon as the right temperature has been reached.
- Step 3 These little rolls are best when served warm and topped with chopped basil or chives. You will enjoy having a green salad on the side too!
- Step 4 If you prepare mini pinwheels, just cut the puff pasty in two in order to make smaller rolls.
