If you regularly read this blog, you will know that I am very partial to all flavors Spanish. This is fun casual eating at its best. It’s messy and finger licking. I don’t make my own pastry these days, when it’s so much easier to just buy it.
This year, due to ordering groceries for delivery, I often have a bag of shallots that need to be used up. We always have chorizo hanging out in the refrigerator, so we go extra on both ingredients and tuck in!! I usually pair it with a side salad, with dressing made from some of the chorizo oil and sherry vinegar.
MORE FAST & EASY RECIPES
WINE NOTE: Tempranillo pairs so well with the chorizo, they were just made for each other!!
1 tbsp Butter
1 tbsp Olive oil
400g Shallots peeled & quartered (or more if you have them)
1 Chorizo diced
2 tbsp Sherry vinegar
1 Cup / 250ml Vegetable stock
1/2 tbsp Maple syrup or brown sugar
3 Sprigs thyme
Jar of Olives drained
1 Sheet shortcrust pastry (aprox 320g / 12 oz)
1 Egg beaten
In a large skillet, heat the olive oil and melt the butter. Sauté the shallots & chorizo for 3 minutes until golden. Add the vinegar, stock, maple syrup and thyme, stirring. Turn the heat up to high and cook until sticky and the liquid has evaporated.
Preheat the oven to 400F / 200C. Put a large baking sheet to warm.
Roll out the pastry sheet onto baking parchment that is slightly larger than the pastry sheet. Mix the drained olives through the shallots and chorizo and then pile onto the pastry, leaving a 1″ / 2 cm gap around the edge. Brush the margin of pastry with the beaten egg.
Place on the baking sheet and bake in the oven for 30 minutes.
Cut into slices and serve with the side salad.
CHEERS! ENJOY!! Follow my Facebook page