Remove the skin of the chorizo and cut into slices.
Fry the onion in a frying pan with the vegetable oil for 2 to 3 minutes until a light coloring then add the chorizo slices and chopped garlic.
Cook for about 2 minutes stirring regularly. Deglaze with the cider and reduce completely. Let cool.
Put the chorizo-onion mixture in a mixing bowl with the cheese. Mix everything into a paste. Add the parsley and beaten egg and mix again. Spread the mixture on the unrolled puff pastry.
Roll the dough on itself to obtain a long roll and put in the fridge for 15 minutes so that it can be easily cut.
Cut the roll into slices of about 1 cm, place them on a baking tray covered with parchment paper and bake in the oven between 350°F and 400°F until the slices are golden brown.
Serving Size 4