Spanish chicken pie with chorizo and olives
Serves 6 | prep 40 mins | total time
Spanish chicken pie with chorizo and olives
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Serves 6 | prep 40 mins | total time
Update the classic chicken pie with our Spanish twist – it’s perfect for entertaining. Serve with roast potatoes and beans
Rate
Nutritional information (per serving)
Calories
667Kcal
Fat
41gr
Saturates
16gr
Carbs
36gr
Sugars
6gr
Fibre
4gr
Protein
36gr
Salt
2.7gr
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.
