Halloween Bloody Small Intestines Pastry Recipe

I absolutely loved making and eating this delicious Halloween pastry! This is visually stunning and so much fun and honestly how could chorizo and cheese ever go wrong? Be sure to make the "intestines" twisty and serve with extra ketchup/tomato sauce. Everyone that stood there cutting this up and eating it looked like zombies. Honestly I could not have been happier...

Bloody Small Intestines

An Original Recipe by Lorraine Elliott

Preparation time: 30 minutes

Cooking time: 25 minutes

Serves: 20 people

Degree of difficulty: medium

• 800g/28.2ozs. chorizo sausages, skin removed
• 2 cups fresh breadcrumbs
• 1.5 cups/180g/6ozs grated cheese
• 375g/13.2ozs. packet filo pastry (21 sheets of filo pastry)
• 300g/10ozs. butter, melted
• 1/2 cup tomato sauce

Step 1 - Preheat oven to 200C/400F. Butter or oil a 37x25cm (14.8x10inch) rectangular baking tray with sides. Mix the sausage meat, breadcrumbs and cheese together and test for seasoning by cooking a small teaspoonful. Add salt if needed. Shape into thin sausage shapes of different lengths.

Step 2 - Lay out one sheet of filo pastry on a clean surface and brush with melted butter. Add another sheet, brush again and then add one more sheet so you have three sheets of filo in total. Place the sausage mixture on the long end and roll up the pastry in a maze pattern like intestines. Repeat until the tray is full of burek.

Step 3 - Brush with the tomato sauce (for blood) and bake for 25 minutes. This can also be made ahead of time and frozen (unbaked).