Squid cornets with rosemary mayonnaise

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Ingredients

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Squid cornets

Rosemary mayonnaise

1
In a sealable container, combine the mayonnaise with the rosemary sprigs and lemon juice. Seal and leave to marinate for 3 days
2
Blanch the baby leek for 30 seconds in simmering water, then drain. Score down one side of the leek to open out the layers and cut into thin ribbons
3
Chop the squid, chorizo and tomato into equally small pieces (roughly 3mm), mix together with the chopped basil and a pinch of salt
4
Place 2 tbsp of the mix on each piece of 5cm by 5cm pastry sheet. Roll the pastry round the mix into a cone shape - use the egg yolk to help bind the pastry. Use the leek ribbons to tie the open end of the pastry - the cornets can be stored in the fridge for up to a day before frying
5
Remove the cornets from the fridge and place into a fryer at 180°C for a minute until golden brown. Drain on kitchen paper. Serve the cornets with the rosemary mayonnaise dip
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