Spanish chicken pie with chorizo and sweet peppers

A mouthwatering Spanish pie perfect for supper.
 
chicken, pie, chorizo, sweet peppers, recipe
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Recipe from: 11 May 2015
Preparation time: 20 min
Cooking time: 65 min
 
 

Ingredients

 
  • 2
    Tbs
    olive oil
  • 1
    red onion, diced
  • 250
    g
    portabellini mushrooms, sliced
  • 1
    clove garlic, minced
  • 120
    g
    chorizo sausage
  • 1
    red pepper, deseeded and roughly chopped
  • 1 1/2
    tsp
    smoked paprika
  • 1/2
    tsp
    dried oregano
  • 1/2
    tsp
    dried red chilli flakes
  • 1
    tsp
    brown sugar
  • 2
    Tbs
    tomato paste
  • 1/4
    cup
    medium cream sherry (or use white wine, if you prefer)
  • 1/3
    cup
    chicken stock
  • 400
    g
    tin chopped tomatoes
  • 2
    cup
    roasted chicken, cut into chunks
  • Shortcrust pastry
  • 250
    g
    all-purpose cake flour
  • 1/2
    tsp
    salt
  • 140
    g
    cold butter, cut into small pieces
  • 1
    egg yolk
  • 3-4
    Tbs
    cold water
  • 1
    egg yolk plus 2 tablespoons water whisked together (egg wash)
Servings: Change Serving
 
 

Method

 

Start by making the pastry. Place the flour and salt in a wide-rimmed bowl. Add the butter and work through the flour with your fingers until fine breadcrumb-like texture. Add the egg yolk and water. Combine with a fork until the dough comes together.

Press the dough lightly together, wrap in cling film and chill for an hour.

To make the pie filling, heat the olive oil in a large pan. Add the onion and sauté until soft.

Turn up the heat and add the mushrooms. Fry until nicely coloured. Season with salt and pepper. Stir in the garlic and cook for another minute or two.

Add the chorizo and sweet peppers to the pan and cook for several minutes. Now add all the remaining ingredients, except for the chicken pieces. Reduce the heat to medium, cover with a lid and simmer for 20 minutes.

Check the seasoning and stir through the chicken.

Preheat the oven to 200º C.

Transfer the chicken filling to a 2l capacity oven-proof dish.

Roll the pastry out on a floured surface to about a 3-4mm thickness. Lift carefully and lay over the chicken filling. Trim the edges and brush with egg wash.

Bake for 30-35 minutes until the pastry is golden and cooked through.

Reprinted with permission of Bibby's Kitchen@36 . To see more click here.

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Read more on: recipe  |  chicken  |  pie  |  chorizo
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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