Step 1

Preheat the oven to 220C/200C Fan/Gas 7.

Step 2

Unroll the pastry onto a baking tray with the longest edge of the pastry facing you.

Step 3

Scatter the manchego over the right-hand half of the pastry. Top the cheese with 10–12 slices of chorizo and sprinkle with chilli flakes. Fold over the remaining pastry and flatten with your hands.

Step 4

Turn the pastry 45 degrees so it sits in the middle of the baking paper. Lightly roll with a rolling pin to seal.

Step 5

Cut the pastry into 1cm/½in pieces and twist 4–5 times. Brush the twists with the beaten egg and bake in the oven for 15–20 minutes, or until risen and golden.

Step 6

Remove from the oven and set aside to cool on a wire rack.