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Chorizo and goats' cheese pastilla Recipe

Ingredients for people

  • Goat cheese round(s) : 6 whole
  • Chorizo : 100 g
  • Tarragon : 0.5 bunch
  • Shallot(s) : 1 whole
  • Garlic clove(s) : 1 bulb
  • Brick pastry sheet(s) : 6 whole
  • Sunflower oil : 20 ml

  • For the vinaigrette
  • Walnut oil : 200 ml
  • Sherry vinegar : 70 ml
  • Acacia honey : 3 tbsp
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Lemon juice : 1 ml

  • For the garnish(es)
  • Pea shoot(s) : 0.5 bunch
  • 1For the pastilla:

    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.

  • 2For the vinaigrette:

    Mix all the ingredients together, except the oil. Then gradually add the oil, whisking continuously until well mixed and emulsified.

  • 3To serve:

    Place the warm goats' cheese parcel on a plate and accompany with the pea shoots and a drizzle of vinaigrette.

Chef's tip

«The filling in the pastillas can easily be varied to include dates or other seasonal ingredients. »

A crisp parcel of goats' cheese and chorizo served with a honey and sherry dressing.

Rate this recipe :

(10 votes)

  • Preparation  20mins
  • Cooking time  5mins
  • Rest time  0h

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