These fun and deliciously moreish pastry Christmas trees are a treat to bake on the barbecue.
THE INGREDIENTS
- 3 Sheets puff pastry
- 80 g Cheddar cheese, grated
- 1 Chorizo, finely chopped
- 1 Egg, lightly beaten
- Small star cookie cutter
- GARLIC BUTTER
- 25 g Butter
- 1/2 Garlic clove, finely chopped
- 2 Teaspoons finely chopped parsley
INSTRUCTIONS
- Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat as directed. Refer to Step 9 for information on settings and set up methods on a Weber Q.
- Lay one sheet of puff pastry on the bench. Sprinkle grated cheese and chopped chorizo evenly over the pastry sheet. Place another pastry sheet on top of the cheese covered sheet. Press the sheets together.
- Using a sharp knife, cut a 1 cm strip off the sandwiched sheets. You may need to press down on the pastry to keep it sandwiched together. Shape the pastry strip into a Christmas tree. Place onto lined baking trays. Continue with the remaining cheesy pastry, cutting into strips and shaping into trees.
- Cut out small stars from the remaining pastry sheet, and squares for tree trunks. Place these onto the trees.
- Using a basting brush, brush the pastry with the beaten egg.
- Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium heat . Refer to settings in Step 9. Bake one tray at a time, over indirect medium heat for 20 to 25 minutes or until the pastry is golden.
- While the trees are baking, make the garlic butter by mixing together the ingredients.
- Once the trees are baked, brush with the garlic butter. Serve immediately or refrigerate in an airtight container for up to 3 days.
