Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.