The buttery goodness of filo pastry takes a lot of beating, especially when swimming in the juices of freshly fried chorizo and broccoli. This is a bit of a special one that is actually a lot easier than it looks.

Cooking time: 10 misn prep, 30 mins cooking, (40 mins total).

To wash up: 1 knife & board, 1 pan, 1 roasting tin.


  • 1 glug of oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2 chorizo sausages, roughly chopped
  • 1 head of broccoli, roughly chopped
  • 1 scoop of butter
  • 1 tsp of salt
  • 1 sheet of pre-rolled puff pastry
  • 1 squirt of tomato puree
  • 100g parmesan, grated
  • 1 hadnful of fresh chives, roughly chopped


  1. Pre-heat oven to gas mark 7 (220’C).
  2. Fry the onion garlic and chorizo in a little glug of oil for 5 – 10 mins or until the chorizo has begun to sweat.
  3. While that’s frying, steam the broccoli in the micro wave for 5 mins with a blob of butter and a little salt.
  4. Roll the pastry out on a greased baking tray and top with a little tomato puree, the broccoli and chorizo mix, leaving a few cm around each edge.
  5. Top with parmesan and pop in the oven for 15 – 20 mins or until pastry has gone golden and flakey.

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