Chorizo and Rosemary Filo Straws
We have your party nibbles sorted with Clare Anne O'Keefe's delicious chorizo and rosemary filo straws.
24 people
12 minutes
15 minutes
Ingredients
- 140 g Filo Pastry sheets, thawed
- 1 portion SuperValu Extra Virgin Olive Oil for brushing
- 200 g SuperValu Signature Tastes Riojan Chorizo
- 150 g SuperValu Signature Tastes Sheep Cheese with Rosemary
To Garnish:
-
1
handfull
SuperValu Fresh Thyme
To Serve:
-
85
g
SuperValu Black Olives
halved
Method
1. Preheat the oven to 180 degrees/gas mark 4. Line a baking tray with non-stick baking paper.
2. Cut the chorizo into thirds across the diameter, then cut each chunk lengthwise into eight even strips. Cut the cheese into 24 strips that are the same length as the chorizo strips. Cut the filo pastry sheets into thirds horizontally and vertically to form small rectangles.
3. To make a straw, brush the edges of the pastry retangles with a little olive oil. Place a strip of chorizo and cheese along the longer side of the rectangle. Roll up the filling in the pastry, tucking in the open ends as you go. Place on the lined baking sheet and repeat with the remaining pastry, chorizo and cheese.
4. Bake in the oven for 12 minutes, until crisp and golden. Serve warm with the olives on the side and garish with the fresh thyme.
Top Tip:
These easy canapés can be prepared up to the point where they have all been rolled but not baked, then frozen on a baking sheet. Once frozen, store in a ziplock bag in the freezer. The straws can then be baked from frozen for 16
minutes.
