Chicken and Chorizo Pie

Name: Chicken and Chorizo Pie
Yield: Serves 6-8
Ingredients: Salt and freshly ground black pepper; 1 × 320-g (11-oz) packet ready-rolled puff pastry; 200 ml (7 fl oz) chicken stock; 1 egg, beaten, to glaze; 1 tablespoon olive oil; 6 boneless, skinless chicken thighs, chopped into bite-sized pieces; 1 onion, finely chopped; 2 teaspoons smoked paprika; 3 thyme sprigs or 2 teaspoons dried mixed herbs; 1 × 400-g (14-oz) tin chopped tomatoes; 1 carrot, finely chopped; 1 celery stick, finely chopped; 200 g (7 oz) cooking chorizo, chopped; 2 garlic cloves, crushed or chopped

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

The pairing of chicken and chorizo never fails to appeal, whether combined in a paella, tossed through pasta or, like here, served in a pie. The smokiness of the chorizo, enhanced by the paprika, goes really well with tomatoes. As with pretty much every pie I’ve ever eaten, this one is great served with buttery mash and steamed greens.

Ingredients

1 tablespoon olive oil
6 boneless, skinless chicken thighs, chopped into bite-sized pieces

Method

Heat ½ tablespoon oil in a frying pan (skillet) or saucepan over medium heat. Add the chicken and cook until golden all over, about 4 minutes. Transfer the chicken from the pan to a plate, leaving the oil behind, and set aside.

Drizzle the remaining oil into the pan and add the onion, carrot and celery. Cook over a gentle heat for 10-12 minutes until soft but not golden. Stir in the coo