Heat olive oil in a medium frying-pan, add red onion and tomatoes and cook for 3-4 minutes on a medium heat stirring occasionally. Stir in tomato paste. 2. Add DON ® Premium Diced Chorizo and mix well, then set aside to cool. 3. Cut each of the three pastry sheets into 9 rounds using a 7cm biscuit cutter. Cut the half sheet of pastry into 3 rounds so there are 30 rounds all together. 4. Line a greased 12 tartlet tin with 12 of the pastry rounds and fill each one with approximately 2 teaspoons of the Chorizo mixture.
5. Bake in a preheated oven at 190°C for 10-12 minutes. When cooked remove from tin and repeat with remaining pastry sheets and filling. 6. Top each tart with half a teaspoon of crème fraiche or sour cream and a tiny sprig of coriander. Ingredients * 1 Cut large puff pastry sheet into 8 rectangles and the half sheet into 4 rectangles and place onto 2 greased oven trays. 2. Spread each piece of pastry with a little of the pizza sauce. 3. Cut the DON® Kransky Slims into slices on an angle and arrange on the pastry pieces. 4. Sprinkle with grated cheese and bake in preheated oven at 200°C for 10-12 minutes.
