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Spanish chicken pie with chorizo and olives
Serves: 6
Prep time: 40 minsTotal time: 
Recipe photograph by Sam Folan
Spanish chicken pie with chorizo and olives
Recipe by Anna Glover
Update the classic chicken pie with our Spanish twist – it’s perfect for entertaining. Serve with roast potatoes and beans
Serves: 6
Prep time: 40 minsTotal time:
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Nutritional information (per serving)
Calories
667Kcal
Fat
41gr
Saturates
16gr
Carbs
36gr
Sugars
6gr
Fibre
4gr
Protein
36gr
Salt
2.7gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 1 tbsp olive oil
- ½ x 225g chorizo ring, diced
- 1 large onion, diced
- 2 tbsp plain flour
- 2 tsp smoked paprika
- 3 sprigs thyme
- 2 tbsp tomato purée
- 500ml chicken stock
- 1 tbsp sherry or wine vinegar
- 2 bay leaves
- 1 x 640g pack skinless chicken thigh fillets
- 100g pitted green olives
- 2 roasted red peppers, drained and sliced
- 500g block puff pastry
- 1 egg, beaten, for glazing
Step by step
- Heat the oil in a deep frying pan and fry the chorizo for a few minutes until golden. Add the onion and fry for 10 minutes until tender.
- Stir in the flour and paprika, then add the thyme and tomato purée. Add the stock, a splash at a time, stirring continually, and add the vinegar and bay leaves. Nestle in the chicken thighs and top up with water, if needed, to cover them.
- Simmer for 20 minutes, uncovered, then scoop out the chicken and roughly shred with 2 forks. Simmer the sauce now if you need to thicken the gravy a little. Return the chicken to the sauce with the olives and peppers. Season, and leave to cool.
- Heat the oven to 200 ̊C, fan 180 ̊C, gas 6. Transfer the cooled filling to a pie dish, about 25cm x 7cm. Roll out the pastry until the thickness of a £1 coin; lay it over the dish, using a little beaten egg to stick it onto the rim. Trim off any excess and use to decorate the pie, if you like. Crimp the sides with a fork (see far right), sealing the edges well. Brush with beaten egg, make a steam hole, and bake for 40 minutes until golden and puffed up.