Pigs in Blankets with a twist – Chorizo wrapped in bacon served with a mustard, mayo and soy dip.
200g Spanish Chorizo Ring
5 Rashers Smoked Steaky Bacon
8g Dijon Mustard
5ml Tomato Purée
5ml Soy Sauce
60g Mayonnaise
10 Cocktail Sticks
Pre-heat the oven to 200°C/Gas Mark 6.
Cut the chorizo into 10 pieces.
With the back of your knife, stretch out the bacon rashers and cut in half.
Wrap a bacon rasher around each piece of chorizo and secure with a cocktail stick.
Bake in the oven for 25 minutes.
Meanwhile, mix the mustard, tomato purée, soy sauce and mayonnaise together.
Serve the Spanish pigs alongside the dip.
