Ingredients
1 tbsp olive oil
¼ onion, finely sliced
2 tbsp tinned chopped tomatoes
salt and freshly ground black pepper
200g/7oz puff pastry, rolled and cut into 2 x 15cm/6in rounds
2 tbsp chopped chorizo
1 free-range egg, beaten
1 tbsp sesame seeds

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the olive oil in a small frying pan, add the onion and sauté gently until softened.
3. Add the tomatoes, season with salt and freshly ground black pepper and heat through.
4. Pour this mixture onto one half of the pastry rounds and sprinkle over the chopped chorizo.
5. Fold the pastry over the tomato and chorizo filling to make a semi circle. Gently press down the edges to seal the turnover. Brush with the beaten egg and sprinkle with sesame seeds.
6. Bake in the oven for 12 minutes. Serve.