Ingredients

• 375g/13oz ready-rolled puff pastry
• 100g/3½oz manchego
• grated
• 12 chorizo slices
• 1 tsp dried red chilli flakes
• 1 free-range egg
• lightly beaten

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• Unroll the pastry onto a baking tray with the longest edge of the pastry facing you.
• Scatter the manchego over the right-hand half of the pastry. Top the cheese with 10–12 slices of chorizo and sprinkle with chilli flakes. Fold over the remaining pastry and flatten with your hands.
• Turn the pastry 45 degrees so it sits in the middle of the baking paper. Lightly roll with a rolling pin to seal.
• Cut the pastry into 1cm/½in pieces and twist 4–5 times. Brush the twists with the beaten egg and bake in the oven for 15–20 minutes
• or until risen and golden.
• Remove from the oven and set aside to cool on a wire rack.