ZUCCHINI, CHEESE & CHORIZO TWIST

SERVES 4 PREP 20 MINS COOK 40 MINS

◆ 3 large zucchini

◆ 2 tbsp vegetable or olive oil

◆ 1 medium red onion, finely chopped

◆ 2 cloves garlic, finely chopped

◆ 1 cup cooked long-grain white rice

◆ 1 cup grated cheddar cheese

◆ 1/ cup chopped chives

4

◆ 2 sheets frozen shortcrust pastry, thawed

◆ 100g cured chorizo, sliced

◆ 3 hard-boiled eggs, peeled, halved

◆ 1 egg, lightly beaten

◆ 11/ tsp sesame seeds

2

1 Preheat oven to 180ºC. Grease and line a large baking tray with baking paper. Coarsely grate zucchini. Using hands, squeeze out excess liquid. Heat oil in a large frying pan over moderate heat. Add onion and garlic. Cook and stir mixture for 2-3 mins or until softened. Add zucchini. Cook and stir for 2-3 mins or zucchini begins to wilt. Drain excess liquid. Cool to room temperature. Add rice, cheese and chives. Season with salt and pepper.

2 Place pastry on prepared tray, overlapping 4cm. Gently press pastry together to seal. Arrange chorizo in centre of pastry, leaving a 7-8cm border. Spread half the zucchini mixture over chorizo, top with hard-boiled egg, then remaining zucchini mixture.

3 Using a sharp knife, make cuts at 2cm intervals in the pastry surrounding the filling. Bring ends up to enclose filling and bring alternating strips up and over filling to enclose. Brush with egg, sprinkle with sesame seeds. Bake for 25-30 mins or until golden. Remove tray from oven. Stand for 5 mins. Slice to serve.