Chorizo and Olive Canapes
Preheat the oven to 220°C (200 fan) | 425°F | gas 7 and line a baking tray with non-stick baking paper.
Roll out the pastry on a floured surface until 3 mm thick. Use a round cookie cutter to cut out discs of the pastry and transfer them to the prepared baking tray. Brush the surface with egg and scatter over the chorizo and olives.
Sprinkle over the grated Parmesan then bake for 10 – 15 minutes or until golden brown and cooked through. Transfer the pastries to a wire rack to cool a little and serve warm.