Looking around the Madhouse kitchen, I spotted a few sheets of filo pastry that needed using up. I've already shared a couple of briouate recipes with you - the original meat and spinach briouates that we discovered in Morocco and my duo of cheesy briouates with one version involving cheese and pineapple and another cheese/ham/leeks. You can use pretty much anything as a filling, whether sweet or savoury, but looking in the fridge, I had the end of my homemade cheese to use up and also some chorizo. A match made in heaven !
Soft Cheese and Chorizo Briouates
4 sheets of filo pastry
a little olive oil (for brushing)
8 slices of chorizo
Dice the chorizo and mix into the soft cheese.
Take a filo sheet and brush with olive oil then fold in half. Place a little pile of filling about halfway across and fold over the left side then the right. Flip over the filo parcel and place on a greased baking sheet.
Brush with a little more oil and pop in the oven at 180°C for 10 minutes until the pastry is crispy and golden.
The cheese should be squishy and oozing all around the chorizo. The crispy, flaky filo pastry gives it a lovely contrasting texture.
These could be eaten as a main meal with salad, as a starter or just as a quick but tasty snack.
Fancy having a #KitchenClearout too? Join in with the linkie !