Chorizo and Olive Canapes

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Chorizo and Olive Canapes
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
364
calories
Calories

Nutritional values

1 biscuit contains
(Percentage of daily recommendation)
Calorie364 kcal(17 %)
Protein13.3 g(14 %)
Fat27.19 g(23 %)
Carbohydrates16.01 g(11 %)
Sugar added0 g(0 %)
Roughage0.34 g(1 %)
Vitamin A42.39 mg(5,299 %)
Vitamin D0.73 μg(4 %)
Vitamin E1.06 mg(9 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.24 mg(22 %)
Niacin5.21 mg(43 %)
Vitamin B₆0.17 mg(12 %)
Folate31.38 μg(10 %)
Pantothenic acid0.36 mg(6 %)
Vitamin B₁₂0.84 μg(28 %)
Vitamin C0.1 mg(0 %)
Potassium142.72 mg(4 %)
Calcium120.99 mg(12 %)
Magnesium14.68 mg(5 %)
Iron1.7 mg(11 %)
Iodine7.58 μg(4 %)
Zinc1.42 mg(18 %)
Saturated fatty acids8.97 g
Cholesterol53.39 mg
Author of this recipe:

Ingredients

for
24
Ingredients
9 ounces
all-butter Puff pastry
1
egg (beaten)
8 slices
Chorizo (finely chopped)
10
green Olives (pitted and sliced)
½ cup
Parmesan cheese (finely grated)

Preparation steps

1.
Preheat the oven to 220°C (200 fan) | 425°F | gas 7 and line a baking tray with non-stick baking paper.
2.
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.
3.
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.
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