Finely chop the shallot, basil and the garlic. Cut the chorizo into very small cubes. Break the goat's cheese into small pieces and mix the ingredients together. Cut the brick pastry into three strips and brush with oil. Place a spoon of the mix onto each strip, fold into a samosa and pan fry on both sides until golden in colour.
For the vinaigrette, mix well all the ingredients, except the oil. Slowly whisk the mixture and add the oil to create an emulsion.
Wash the rocket and dry in a salad spinner. Dress the leaves with the vinaigrette.
Serve the warm goat's cheese parcel with the dressed leaves and a drizzle of the remaining vinaigrette
«To make a vegetarian option, subsitute the chorizo for sunblushed tomatoes mixed with parsley and chives.»