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Portabello mushroom, chorizo & thyme magic tarts

These are so named because they are such a breeze: no making pastry, no rolling out, no lining tins – nothing but the thinnest ready-rolled rounds of melt-in-the-mouth pastry, sitting quietly in the freezer waiting to be summoned for a quick starter or a light lunch.

 Portabello mushroom, chorizo & thyme magic tarts

  Serves 2

 2 Jus-Rol frozen small individual puff pastry rounds, defrosted
 2 Portabello mushrooms
 a few small sprigs of fresh thyme
 50g chorizo sausage, sliced
 olive oil
 1 medium egg, beaten
Oven temperatures and Conversions
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Delia's How to Cheat at Cooking


Pre-heat the oven to gas mark 6, 200°C. Begin this one by oiling a small baking tray, then place the mushrooms on it, sprinkle each one with a few drops of olive oil, and season. Then pop them in the oven and pre-cook for 10 minutes.

After that, remove them and allow to cool for about 20 minutes.

To cook the tarts, brush each pastry round with some of the beaten egg, place a cooled mushroom in the centre and arrange slices of chorizo on top in an overlapping circle. Bring the pastry edges up all round and pinch the edges to form a border.

Now use a palette knife to transfer the tarts to the baking tray, brush the edges all round with beaten egg and place a few sprigs of thyme on top.

Bake for 15-20 minutes till golden-brown and puffy.

Serve hot with dressed salad leaves.


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