A good pie is a difficult thing to beat at this time of year. Pie conjures images of labour and time and weekend projects. Pies can be speedy too, and a pie really doesn’t need to be difficult. Most home cooks use shop bought pastry these days, and why wouldn’t they when it is of the standard that it is? I do. Many restaurants use shop bought pastry too, usually the all butter premium ones which can be excellent.
An easy and speedy pie
Chorizo is a favourite of mine, it imparts such loveliness, spice and slippery fat, which coats and livens up the chicken .Chorizo also gives a slow cooked quality to the dish, a deception if you like. It is wonderful in this punchy little pie of chicken and chorizo in a rich tomato sauce, packed full of flavour and moisture. This recipe was one of the ones that made it into my book Comfort & Spice (most of them were new and not from the blog) and it is one of the ones that people message me about. It has proven itself to be addictive.
This pie brings joy to cold and otherwise miserable winter nights. But as with all good things, have it whenever you want, and especially when you feel like it.
This recipe makes two individual 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.