- 1 sheet (8 oz/250 g) butter puff pastry dough
- 1 onion, finely chopped
- 1 tbsp (15 mL) olive oil
- 1 dry (cured) chorizo sausage (4 oz/125 g), finely chopped
- 1/3 cup (75 mL) finely chopped flat leaf parsley
- 2 tbsp (30 mL) tomato paste
- 8 cherry tomatoes, thinly sliced
Topping: In nonstick skillet over medium heat, cook onion in oil until softened; transfer to bowl and mix together with chorizo sausage, parsley and tomato paste.
On lightly floured surface, roll out sheet of puff pastry dough to about 11-inch/28 cm square. With 1-3/4-inch/4.5 cm round cookie cutter, cut into 36 rounds; place each on parchment paper-lined baking sheet and prick 3 times with tines of fork.
Top each with generous teaspoon/5 mL of the topping. Bake in centre of 400F/200C oven until pastry is golden, 15 to 17 minutes.
After baking top each round with cherry tomato slice.
Makes 36 pieces.
Quick-and-Easy Variation: Leave rolled-out square of puff pastry dough in single piece; prick all over with fork, then spread with topping. Bake until pastry is evenly golden on bottom, about 20 minutes; remove from oven and cut into squares.