Little nuggets of savoury flavour
(9 votes)
Cook: 30 Mins
Serves: 20
Price: 15p per serving
Nutritional Information
Each 18g serving contains
Energy
237kj
55kcal
237kj
55kcal
3%
Fat
3.0g
3.0g
Low
4%
4%
Saturates
1.7g
1.7g
Med
9%
9%
Sugars
0.3g
0.3g
Low
<1%
<1%
Salt
0.23g
0.23g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1314kj/314kcal
Typical energy values per 100g:
1314kj/314kcal
Ingredients
50g diced chorizo
1 pinch dried rosemary
125g self-raising flour
25g butter
50g grated Iberico cheese
100ml skimmed milk
Method
1
Preheat the oven to 220C/200C Fan/Gas 7.
2
Fry 50g diced chorizo on medium until crisp, then drain excess oil on kitchen roll. Add 1 pinch dried rosemary to 125g self-raising flour and rub in 25g butter until it looks like fine breadcrumbs.
3
Mix through 50g grated Iberico cheese and the chorizo until well combined. Make a well in the middle of the dry mixture and pour in 100ml skimmed milk, then mix to a dough with a blunt knife.
4
Knead on a floured surface, flatten to about 2.5cm thick, then cut out 2-3cm rounds with a cookie cutter. Repeat until all the dough is used. Arrange on a baking tray lined with baking paper, brush with milk and sprinkle with more grated Iberico.
5
Bake in the oven for 8-10 mins until golden and risen.