Chicken, manchego and chorizo briouats

For the filling, add a little olive oil to a frying pan and add the chopped onion. Stir over a medium heat until fully coated in the oil, then reduce the temperature, cover with a lid and cook for 10 minutes, stirring occasionally

When soft, translucent and slightly caramelised, transfer to a large bowl and allow to cool

Add the chorizo to the same pan and cook until it just starts to release its oil, then remove from the heat and add to the bowl with the onions to cool

Mix in the cooked and shredded chicken, manchego and parsley to the same bowl and add seasoning to taste

To clarify the butter, add to a small pan and melt slowly over a medium-low heat. As it melts, the fat will separate with the solids at the bottom and a milky residue on the top. Skim off the top residue, and pour the gold liquid into a small bowl, leaving the solids in the pan

Allow the filo pastry to come to room temperature, then lay two sheets out and cut into three long strips of pastry. Brush one strip generously with the clarified butter, then add a spoonful of the chicken mixture to one end

Carefully fold the pastry once over the filling to form a triangle, then flip the triangle up and to the right, then to the left, to start to build up the layers. Keep folding up the strip of pastry to layer up the triangle until you reach the end. Coat the last bit of pastry in a little more of the clarified butter and fold over to seal

Repeat with the remaining filling and pastry until used up. The briouats will now keep in the fridge for 1–2 days in a sealed container, or can be cooked straight away

Preheat the oven to 200°C/gas mark 6

Place the briouats on a baking tray and brush liberally with more of the clarified butter. Bake for 10–12 minutes until the pastry is crisp, flaky and golden

Leave to cool slightly before serving warm