Crispy Chorizo Rolls

Cut the chorizo in half, lengthways, then cut each half in three strips.

Roll each chorizo strip in just enough brique pastry to go round twice.

Close the edges and end with a little paste made with flour and water, pressing well to make sure they are properly sealed.

Heat the vegetable oil in a deep fryer or large pan. Before adding the chorizo rolls, test the temperature of the oil by dropping in a small piece of bread. If it sizzles and turns golden the oil is ready.

Deep fry the rolls for a few minutes until golden.

Alternatively, brush them with olive oil and bake in a hot oven, 200°C/gas 6, for 5-6 minutes until crispy.