Learn how to make Tapas skewers “en garde” with aioli and chorizo.
Actually, there are enough puff pastry bites for everyone. But as soon as the tomato and rocket towers on the appetizer platter become fewer, we can no longer guarantee anything. A wooden stick fight for the last bit could ignite…
For 16 pieces:
- 1/2 pack (à 270 g) puff pastry (refrigerated shelf)
- 1 egg
- 1 tbsp milk
- 1 clove of garlic
- 3-4 tablespoons salad cream
- 25 g arugula
- 8 cherry tomatoes
- 16 thin slices of chorizo slices
- baking paper
- 16 wooden skewers
Take the puff pastry out of the fridge about 10 minutes before using. Line a tray with baking paper. Preheat the oven (electric stove: 200 °C/convection oven: 180 °C/gas: see manufacturer). Whisk egg and milk.
Unroll the puff pastry and cut out approx. 16 circles (each 5 cm in diameter) close together. Place on the baking sheet. Brush each circle thinly with egg milk, leaving out the edges. Bake in the preheated oven for about 15 minutes until golden. Take out and let cool down.
In the meantime, peel the garlic for the aioli and chop it very finely. Mix in the salad cream. Sort the rocket, wash and spin dry. Wash and halve tomatoes.
Cut each circle of puff pastry horizontally with a serrated knife. Cover the undersides with aioli, 1 folded chorizo slice each, 1 tomato half and a little rocket. Place the puff pastry lids on top and secure everything with wooden skewers.