A good pie is a difficult thing to beat at this time of year, and it really doesn’t need to be difficult. All butter shop bought pastries make the process very quick, and no less delicious.
Chorizo is a favourite of mine, it imparts such loveliness, spice and slippery fat, which coats and protects otherwise potentially dry boneless chicken. I used it yesterday in this punchy little pie of chicken and chorizo in a rich tomato sauce, packed full of flavour and moisture which will take your breath away when you lift off that pastry lid.
Maybe I exaggerate, I don’t know, it felt that way for me.
This recipe makes two pies in my Le Creuset mini oval cocottes.
Chicken & Chorizo Pies
500g diced chicken (preferably thigh – it has more flavour)
200g cooking chorizo, sliced
1 tin tomatoes
a handful of chopped flat leaf parsley
2 fat cloves of garlic, peeled and finely chopped
2 tsp Spanish paprika
1 mild red chilli, deseeded and finely chopped
15g butter & 1 tbsp olive oil for frying
1 egg, beaten
Shop bought puff pastry – pref all butter and pre rolled as we are being lazy here.
Sauté the chicken until it starts to brown over a medium heat in the oil and butter. Remove the chicken and sauté the chorizo for a few minutes until it starts to release oil, then add the garlic and chilli for a minute or so, stirring to ensure it doesn’t burn.
Add the tomatoes, paprika & chicken and bring to the boil. Reduce the heat and the sauce to a low simmer for 10 minutes. Season to taste. Add the parsley just before placing in the pie dish.
Roll the pastry if required to cover each pie dish. Divide the pie filling between each (buttered) pie dish. Add the pastry lid, brush with the beaten egg and cook for 20 minutes or so at 180 degrees celsius, or until the pie top is delightfully crispy and brown.