Easy Deconstructed Chicken and Chorizo Pie
A hearty but not-too-filling pie the kids can easily make with you.
Serves 4 Total Time 1hr.
- 4 skinless chicken breast fillets
- 7 tbsp extra virgin olives oil
- 600g tomatoes, peeled and chopped
- 3 fresh bay leaves
- 1 chicken stock pot
- 1 tbsp tomato paste
- 320g ready-to-roll all butter puff pastry
- 50g plain flour
- 1 egg, beaten
- 2 red onions
- 1 tsp smoked paprika
- 110g chorizo
- 130g pitted green olives (optional)
- 30g parsley
- 2 tbsp mascarpone
- Preheat oven to 200°C/180°C fan/gas 6. Put the chicken on a baking tray, drizzle with 1 tbsp oil. Season and cook for 25 mins.
- Make the sauce: heat 2 tbsp oil in a sauté pan over low-medium heat. Add the tomatoes, bay leaves, chicken stock pot, tomato paste. Season and cook for 20 mins with a lid on, break any larger pieces of tomato up and set aside.
- Take the chicken out and set aside.
- Turn the oven up to 220°C/200°C fan/gas 7 and unroll the puff pastry onto a floured surface. Cut four circles, about 12cm in diameter (cut round a plate, if you like). Save the leftover pastry.
- Give the kids cookie cutters or children’s knives to cut out shapes from the spare pastry. Afterwards, they can brush the shapes and the larger pastry circles with the beaten egg, using a pastry brush and stick the shapes in place.
- Place the finished discs on a non-stick tray and cook for 12 mins, until golden.
- Finish the filling: gently fry the onions, paprika and chorizo in 2 tbsp oil for 5 mins, then add to the tomato sauce.
- Slice the chicken and add to the sauce with the olives (optional), parsley and mascarpone (if using). Stir and cook over a high heat for 2 mins, hooking out the bay leaves.
- Once the pastry is done, spoon the filling onto serving plates and top with the pie lid.
- Serve with steamed broccoli.