Chorizo Pie

Perfect for a picnic, this pie can be sliced up and still holds very well thanks to the cheese. It can also be eaten hot when everything is still a bit runny and melted.

  • 75g chorizo
  • 2 cloves garlic crushed
  • 4 tablespoons/70ml red wine
  • 240g kidney beans (drained)
  • 70g olives pitted and halved
  • 175g grated Manchego cheese
  • 1 heaped teaspoon sweet smoked paprika
  • 1 tablespoon balsamic vinegar
  • 2 x 320g sheets ready rolled puff pastry
  • 1 egg beaten for glazing

 

1. Preheat the oven to 180C/350F/Gas 4 and place a pizza tray or non-stick baking sheet in to heat up.

2. Add the crushed garlic to a small frying pan with some olive oil and cook for a couple of minutes on low until softened. Then add the chorizo and fry for a couple of minutes until the oil is released and it’s beginning to crisp up. Pour the red wine into the pan and cook for a further 5 minutes so the wine begins to reduce and coat the chorizo. Take off the heat and leave to cool.

3. In a large bowl add all the kidney beans, olives and manchego. Sieve the tomatoes to drain most of the liquid off (otherwise the mixture will be too wet) and then add to the bowl of ingredients.

4. Once the chorizo has cooled and absorbed most of the red wine, add the contents of the pan to the mix.

5. Season the mixture with plenty of black pepper and stir in the balsamic vinegar. Do not add any salt, the chorizo and olives will add a sufficient amount of flavour.

6. On a floured surface roll out one of the pastry sheets. Take a small plate or bowl, roughly 22cm in diameter and cut a circle out of the pastry. Repeat with the other sheet so you have a base and a lid. They should be rolled to roughly 5mm depth.

7. Take the preheated tray out of the oven and carefully place one of the circles of pastry onto the tray. Doing this ensures you have a well cooked pastry base.

8. Spoon the pie mixture onto the pastry leaving a 1cm gap around the edge. Brush the edges with a beaten egg and place the second round of pastry on top. Pinch all the way around the edge of the pie to seal it.

9. Put a couple of knife slits in the top to allow any air to escape and glaze all over. Cut out any shapes you like from the remaining pastry to decorate and place on the top.

10. Cook for 15-20 minutes or until golden brown. The great thing about this recipe is that the filling only needs warming through, so once the pastry is done it’s ready to go.

11. Remove from the oven and leave to cool slightly before serving.

This pie is just as delicious cold as it is hot. Perfect for keeping in the fridge and taking a slice whenever you fancy.

RecipeMillie Diamond