Cod and Chorizo Parcels
Cod and Chorizo Parcels are easy to make using ready-rolled puff pastry
Servings: 4 servings
Ingredients
- 1 pack ready-rolled butter puff pastry 350mm x 230mm
- 12 thin slices chorizo
- 4 cod fillets 400-500g
- 1 teaspoon dried mixed herbs 5ml
- Salt & pepper
- 50 g grated Cheddar cheese
Instructions
Preparation:
- Set the oven to 220°C/200°C fan, gas mark 7/425°F
- Line the baking tray, or lightly grease it if you aren’t using a liner
- Beat the egg for the egg wash, if using
- Grate the cheese.
For the Cod and Chorizo Parcels:
- Unroll the pastry onto the baking sheet.Ignore what it says on the packet and use it straight from the fridge
- Cut the pastry in half across the long side. You will have 2 pieces 230mm x 175 mm approx.
- Arrange 6 slices of chorizo on each piece of pastry. You need to leave a quarter of the pastry free on each long side and 1-2cm on each short side.Each parcel will serve 2 people
- Trim the fish if necessary to fit into the space. Put 2 pieces of fish on top of the chorizo
- Sprinkle the dried herbs on top of the fish and season with salt and pepper. Grate the cheese over it all
- Gently pull the free pastry over the fish to meet in the middle. Moisten your fingers with cold water and crimp the edges of the pastry together so that they form a ridge. Fold over the other edges of the pastry, or crimp as before, to seal the parcel
- Brush the beaten egg over the pastry to give the cooked pastry that golden finish
- Bake in the oven for 25-30 minutes until golden brown
- Cut each parcel in half to serve.
Notes
You could make individual parcels. I haven't here because I prefer a higher ratio of fish to pastry.