Pre-heat the oven to 190⁰C

Unroll the pastry sheet and give it a little roll with a rolling pin to make slightly thinner.

Cut out circles using a 10 cm pastry cutter and re-roll the rest of the pastry to make more circles until all the pastry is used up. (Should make 14 circles).

Press the pastry circles gently into the wells of 2 muffin trays.

Place the muffin trays in the fridge for the pastry to rest.

Meanwhile, slice 2 slices out of each cherry tomato.

Then slice the peppers into thin strips about 1 – 1 ¼ cm long (to fit around the tomatoes).

Whisk the eggs and then whisk in the milk and a pinch of salt.

Sprinkle half the grated cheese equally amongst the pastry cases (a thin layer), then add a layer of chopped chorizo and finish with the rest of the cheese followed by a grinding of pepper.

Pour the egg mixture into the cases ensuring they are all equally level.

Gently place a tomato slice into the centre of each case followed by alternate coloured slices of pepper to surround and form the sun rays. (Or if you haven’t the patience just scatter over).

Place in the oven for about 25 minutes or until the pastry is cooked and top golden.

Serve hot or cold.