Puff Pastry with Chorizo and Red Pesto

I’m still having fun  creating recipes for my partner Alvalle (two recipes until the end of August!)! Imagine puff pastries with a spicy chorizo filling and a sweet, red pesto with sun-dried tomatoes and roasted cashews! A spicy and delicious mixture, served in crispy puff pastry. A perfect combination that will be highlighted by our Alvalle Cold Tomato and Herb Soup. Hot-cold, spicy-sweet, crunchy-chewy, this recipe will wake up the taste buds of all food lovers like me!

Recipe for about ten “medium” puff pastries or twenty “minis”:

-1 brick of Alvalle cold tomato and beet soup

-1 roll of puff pastry

-2 tablespoons of olive oil

-1 chopped onion

-1 tomato, peeled, seeded and cut into small pieces

-1 tablespoon of tomato paste

-50g of cashew nuts (roasted and salted!)

-100g dried tomatoes marinated in olive oil

-120g of strong chorizo

For this recipe, there is no need to bother with a “homemade” puff pastry! A commercial roll (good quality, “pure butter”!!). If you really want to be a purist, my recipe is HERE! Just cut with a cookie cutter of the size you want, 4-5cm or even 2! Then cut the puff pastry by pressing hard and turning to seal the edges of the future puffs, as if the circle was screwed on!