Sabrina Ghayour's chorizo, goat's cheese and cumin borek - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Sabrina Ghayour’ s chorizo goat’ s cheese and cumin borek By You Magazine - August 16, 2020 This wonderful combination of smoky, spiced chorizo and cumin-spiked, creamy goat’s cheese is a winner. Chorizo really is such a fantastic ingredient and its capability to deliver bags of flavour to anything it comes into contact with always makes it a crowd-pleaser and a refrigerator staple in my household. Kris Kirkham SERVES 4-6 2 x 200g cured (not cooking) chorizo sausages, skinned and cut into chunks 2 tsp cumin seeds, toasted 350g rindless soft goat’s cheese vegetable oil 6 sheets of filo pastry (each about 48cm x 25cm) 1 tbsp milk or water beaten egg, to glaze 1 tsp nigella seeds 1. Preheat the oven to 200C/180C fan/gas 6. 2. Put the chunks of chorizo into a food processor and process until they are minced as finely as possible. Transfer to a mixing bowl, add the cumin seeds and goat’s cheese, and mix together until evenly combined. 3. Brush the base of a 24cm round ovenproof dish or cake tin with a little vegetable oil. Lay a pastry sheet lengthways in the dish with the ends overhanging, then lay another pastry sheet widthways in the same way. 4. Divide the chorizo filling in half. Add one half to the filo base and smooth it right to the edges to cover the base evenly. 5. Fold another pastry sheet in half to create a double thickness and lay it over the filling, then repeat with a second pastry sheet. 6. Brush the pastry with the milk or water, then top with the remaining filling, pushing and patting it into place to evenly coat the pastry. Fold the overhanging pastry into the centre, then gently crumple up the remaining 2 pastry sheets and arrange them on top. 7. Brush all the exposed pastry and edges with beaten egg and sprinkle over the nigella seeds. Bake for 25-30 minutes until deep golden brown. Serve immediately. Now buy the book with £7 off Simply: Easy Everyday Dishes by Sabrina Ghayour will be published by Mitchell Beazley on 20 August, price £26. To order a copy for £18.99 until 30 August go to whsmith.co.uk and enter the code YOUSIMPLY at the checkout. Book number: 9781784725167. For terms and conditions, see whsmith.co.uk/terms RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved