Smoky chicken and chorizo pie recipe

After much praise and more than a handful of questions about the pie, here is the recipe that everyone loved, apart from one person…who was vegetarian!

The pie was loosely linked to the movie Once upon a time in Mexico (the theme was TV show or movie pie) due to its smoky and slight spiciness. Yes, very tenuous but a very tasty pie. It’s also a gluten free pie due to the pastry however you can use full glutenness pastry if you’re not intolerant or allergic to make for a better pie lid.

I although this filling would be lovely on its own with rice or sweet potato wedges so if you wanted to step away from the pie and go for a different dish, simply omit the pastry and add your own choice of accompaniment.

Ingredients

8 boned and skinless chicken thighs

1 chorizo (I used a spicy one, about 250g) chopped into bitesize chunks

1 tin mixed beans in a spicy tomato sauce (sometimes called taco beans) Failing that, use a 400g tin of mixed beans and add some passata and chilli powder.

1 tin chopped tomatoes

2 tbsp smoked paprika

1 tsp cumin

3 cloves of garlic

1 tsp smoked chipotle flakes (or use standard chilli flakes

1 diced pepper, any colour

Salt and pepper to season

Method

Brown the thighs in a little oil

Remove the chicken from the pan and add the chorizo and all the spices. Cook on a medium to low heat to release the lovely chorizo oils. TIP – I remove the skin from the chorizo as I think it tastes better.

Add the beans and chopped tomatoes. Stir and bring to the boil then turn down to a simmer.

While the beans and chorizo are simmering, shred the thigh meat and add back into the pan. Keep the meat quick chunky.

Reduce the heat, put a lid on the pan and simmer for 15-20 minutes until the tomatoes have reduced and it’s all come together.

Leave to cool and add to a deep pie dish. When cool, top with puff pastry and bake until golden brown and delicious. Usually about 25 minutes on 200C

OR

Eat straight away with rice or sweet potato wedges… or indeed any other tasty carb!

 

We like to share pie recipes after a recent pie club so if you want to share your creation, email eat@highpiesociety.co.uk and we’ll feature it.

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