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Pepper and chorizo pie with a cornbread crust
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Pepper and chorizo pie with a cornbread crust
A little chorizo packs in lots of flavour in this southern-American inspired pie, with a fluffy cornbread topping to soak up the pie juices
Serves: 6
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
708Kcal
Fat
50gr
Saturates
21gr
Carbs
44gr
Sugars
11gr
Fibre
4gr
Protein
22gr
Salt
3gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 2 tbsp olive oil (or oil from the sundried tomatoes)
- 150g frozen chopped onion (or 1 large onion, chopped)
- 350g frozen sliced mixed peppers (or use 3 mixed peppers)
- 6 mini cooking chorizos
- 6 sundried tomatoes
- 3 tsp garlic paste (or use 4 garlic cloves, crushed)
- 1 x 400g tin cherry tomatoes
For the cornbread crust
- 125g plain flour
- ½ tsp baking powder
- 125g fine cornmeal or polenta
- 1 green chilli, diced
- 1 bunch spring onions, chopped
- 115g butter, melted
- 2 medium eggs, beaten
- 250ml buttermilk (or use 200ml yogurt plus 50ml milk)
- 120g grated mature cheddar cheese
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5. For the filling, heat the oil in a large frying pan and fry the onion and peppers over a high heat for 5-6 minutes while you quarter the mini chorizo and roughly chop the sundried tomatoes. Add the garlic and chorizo to the pan and cook for 5 minutes, tossing everything together well.
- Tip the tin of tomatoes into the pan, half-fill the tin with water to rinse it and add this to the pan with the sundried tomatoes. Cook briskly for a further 5 minutes until the mixture has thickened then tip into a large ovenproof baking dish (about 25cm x 30cm across the base) and spread the mixture out evenly. Place on a baking tray.
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Meanwhile, for the cornbread crust mix the flour, baking powder, cornmeal, chilli, spring onions and a generous pinch of salt in a large bowl. Combine the melted butter, eggs, buttermilk and cheese in a jug. Combine with the dry ingredients just before baking the pie. Spoon the cornbread mixture over the filling and bake for 25-30 minutes until puffed up and golden brown.TipGo veggie and make a pepper and chilli bean cornbread pie: omit the chorizo from the filling, add 2 tsp smoked paprika, 1 tsp ground cumin and a pinch of chilli flakes instead,plus a tin of drained kidney beans, and double the quantity of sundried tomatoes.