Pastry Pouches with avocado, Sea Foie and Spicy Oil

Cut the avocado into small cubes and season it with Espinaler Spicy Oil and a pinch of salt.

Cut the shortcrust pastry into 4 squares.

Place the seasoned avocado in the center of each square and add the Espinaler Sea Foie.

Grate a little lime zest on top and fold the pastry to form small pouches.

Bake for 12 minutes at 200°C with top and bottom heat, until golden.

Serve and decorate with chives if desired.