Finely chop the shallot, tarragon and the garlic. Cut the chorizo into very small cubes. Break the goat's cheese into small pieces and mix all together.
Cut the brick pastry into 5cm wide strips. To fold the parcels place a small amount of the filling in the bottom corner of the pastry strip. Fold the pastry over the filling to form a triangle. Continue folding in triangles until all of the edges are sealed. To finish the parcel, tuck the final flap under the last fold like an envelope. Repeat this process until all of the filling is used.
Gently fry in a little sunflower oil on both sides until crisp.
Mix all the ingredients together, except the oil. Then gradually add the oil, whisking continuously until well mixed and emulsified.
Place the warm goats' cheese parcel on a plate and accompany with the pea shoots and a drizzle of vinaigrette.
«The filling in the pastillas can easily be varied to include dates or other seasonal ingredients. »