Iberian pork cheek confit cooked at a low temperature with chestnut syrup. The pork is placed inside a thin pastry to give it its crunchy exterior, while the chestnuts give it that irresistibly sweet touch. Ideal for appreciating pork cheek in its original style.
Grease a suitable baking tray with oil or butter and put the pastries on it. Glaze the puff pastries with egg wash and bake (in a preheated oven) for 20 minutes at 200ºC/400ºF.