Chicken and chorizo pie

These pies are super, full-flavoured and bursting to get out from under the pastry. I use cooking chorizo and chicken thighs, as they have the best flavour and stay moist. I make these in 12x8.5cm cast-iron dishes.
Main ingredients:
    Chicken, Pork, Vegetables
    15g unsalted butter, plus more for the dishes
    1 tbsp olive oil
    500g chicken (preferably thigh meat), diced
    200g cooking chorizo, sliced
    2 fat garlic cloves, finely chopped
    1 mild red chilli, deseeded and finely chopped
    400g can tomatoes
    2 tsp Spanish paprika
    sea salt
    freshly ground black pepper
    handful of flat leaf parsley, chopped
    250g ready-rolled all-butter puff pastry
    1 egg, beaten
3 3
3/5 (3 ratings)
By Chef: Niamh Shields
Serves: 4
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Recipe Type: Dinner, Family Dinners, One Pot, Pies
Special Info Nut free, Pregnant Mums
Level of Difficulty: Easy

Recipe from...

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    Preheat the oven to 180°C/350°F/gas mark 4. Heat the butter and oil in a large sauté pan or saucepan over a medium heat, and sauté the chicken until it starts to brown.
    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 and paprika, return the chicken and bring to a boil. Reduce the heat to a low simmer for 10 minutes. Season to taste. Remove from the heat and stir in the parsley.
    Cut lids from the pastry to fit each pie dish, using a dish as a guide. Butter each pie dish and divide the pie filling between each. Add the pastry lids, brush with the egg and cook for 20 minutes or so, or until delightfully crisp and brown.
    Recipes from ‘Comfort and Spice’ by Niamh Shields, published by Quadrille ( Photos © Georgia Glynn Smith

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