This flavoursome chicken and chorizo filo pie is really simple to make and tastes delicious. Infused with spicy chorizo and topped in crispy filo pastry, this pie is hearty, filling and full of flavour too. Ready in under 2hrs, this pie is well worth the wait. This recipes serves 6 people – any leftovers can be stored in an airtight container in the fridge for up to 1 day. Reheat thoroughly before serving.
- 6 chicken thighs, on the bone
- 1 Knorr chicken stock pot
- 120g chorizo, sliced
- 2tbsp tomato puree
- 100ml passata
- ½tsp cinnamon
- small handful parsley, chopped
- 6 sheets filo pastry
- 50g butter, melted
- 2tbsp pine nuts
Heat oven to 160C, gas 2. Pack the chicken thighs tightly in a deep baking tray, add 125ml water and the stock pot, cover tightly with foil and bake for 1 hour.
Meanwhile, dry-fry the chorizo in a non-stick frying pan until crisp. Stir in the tomato puree, passata and cinnamon and cook for 3-4 mins.
Once the chicken is cooked through, carefully remove from the stock, allow to cool slightly then shred from the bone. Add the chicken and parsley to the chorizo mix. Stir in the cooking stock and season to taste. Allow to cool completely, then chill.
Lightly grease a 20cm fluted tart tin and layer up the filo sheets, overlapping as you go, brushing each layer with butter or oil. You want the excess to overhang evenly around the edge of the tin.
Pile the chicken into the middle of the tin and fold over the pastry to create a lid. Brush with remaining butter or oil and bake for 30-40 mins. Add the pine nuts for the last 10 mins. Leave to firm up for about 10 mins before slicing.
This recipe uses chicken thighs which are a cheaper cut of meat but you can use chicken breast instead.