Preparation Notes: Hands-on time 10min, plus cooling
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Yields:
4
Cook Time:
20 mins
Total Time:
20 mins
Ingredients
4 part-baked petit pains
50g (2oz) butter
2 cloves garlic, crushed
1Tbsp. finely chopped curly parsley, plus extra to scatter
100g (3 ½oz) chorizo, finely chopped
100g (3 ½oz) manchego, cubed
50g (2oz) cooked peppers from a jar, finely chopped
3Tbsp. tomato puree
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Carefully cut out on oblong hole from the top of the rolls, and scoop out the bread, being careful not to go all the way to the bottom of the bread, and put on a baking tray. (Discard bread or whiz into breadcrumbs and freeze.)
Step 2
In a small pan, melt the butter, then add the garlic, parsley and a pinch of salt. Brush the inside of the bread boats with most of the butter.
Step 3
In a bowl, mix together the chorizo, manchego, peppers and tomato puree. Spoon generously into the rolls. Drizzle with the remaining butter, bake for 15min until golden and the cheese has melted. Scatter with parsley before serving.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
