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Chorizo parcels with feta and olive salad recipe

Chorizo parcels with feta and olive salad recipe

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Use leftover smoky chorizo stew to make these Mediterranean-inspired pastries for a light lunch or dinner. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 520 calories / serving


  • 450g leftover chorizo stew (see recipe linked above)
  • 375g pack reduced-fat ready-rolled puff pastry, cut into 4 rectangles
  • 1 medium egg
  • pinch of smoked paprika
  • 85g bag watercress
  • 70g reduced-fat Greek salad cheese, crumbled

For the dressing

  • 2 tbsp olive oil
  • 2 tsp red wine vinegar
  • 35g drained pimiento-stuffed green olives (from a 340g jar), finely chopped
  • 10g fresh flat-leaf parsley, finely chopped
  • ½ lemon, juiced​
  • ½ tsp Dijon mustard

Each serving contains

  • Energy

  • Fat

    31g 45%
  • Saturates

    12g 61%
  • Sugars

    6g 7%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 41.7g Protein 13.6g Fibre 7.8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Divide the chorizo stew between the pastry rectangles, leaving a 2cm border. Beat the egg with the paprika and brush the edges of the pastry. Bring 2 opposite corners up and seal together, using a cocktail stick to secure, then transfer to a lined baking tray and brush the tops with egg. Repeat with all the pastry rectangles, then bake for 20 mins.
  2. Meanwhile, mix together the dressing ingredients. Remove the cocktail sticks from the chorizo parcels; serve alongside the watercress, scattered with the crumbled salad cheese and drizzled with the dressing.

See more Chorizo recipes

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