Pie pie pie. I did not realise there are so many different types of pie until we started this food blog. Hand pie, open pie, sweet pie, savoury pies! This is our first time making an open pie with Chorizo, chicken and potatoes. If you can’t find any chorizo or if you are not a big of of this awesome fatty stuff, you could try substituting with spicy beef/ pork sausage or salami.
The recipe is meant to serve six people but the two of us finished everything. Yup we eat quite a lot. I think if you are having some guest over and planning to eat this with some other sides, then it should be good for six. But like us if you are eating this as the only main course. I would say it will serve 3 – 4 people depending on how big an appetite the bunch of people have!
I was too lazy to make the puff pastry from scratch and got the store bought ones instead. They work out just fine!
This recipe is from Taste.com.au and serve up to 6 people
400g delight potatoes, peeled, cut into 4cm pieces
60ml (1/4 cup) water
2 teaspoons olive oil
2 chicken breast fillets, cut into 4cm pieces
1 chorizo sausage, cut into 1cm slices diagonally
1 leek, trimmed, thinly sliced
2 sprigs fresh thyme
1 sprig fresh rosemary, leaves picked
2 sheets (25 x 25cm) frozen puff pastry, just thawed
1 egg, lightly whisked
Serve with (optional):
– Fresh rosemary sprig
– Sour cream or creme fraiche
Cook potatoes in boil water until just tender. Drain.
Meanwhile, heat the oil in a pan over medium-high heat. Cook half the chicken, stirring, for 4-5 minutes or until light golden and almost cooked through. Transfer to a bowl. Repeat with the remaining chicken.
Add chorizo to pan and cook, turning occasionally, for 3-4 minutes or until light golden. Add leek, thyme and rosemary and cook, stirring, for 2-3 minutes or until the leek is soft.
Add the potato and cook, stirring, for 1 minute or until well combined. Transfer to the bowl with the chicken. Toss gently to combine. Set aside for 30 minutes to cool slightly.
Preheat oven to 200°C. Line 1 large pie pan 1 pastry sheet. Place the chicken mixture in the centre of the pastry and fold pastry edge over the filling to partially enclose, leaving the centre of the pie open. Brush the pastry edges with egg.
Bake for 30-35 minutes or until the pastry is golden and cooked through. Set aside on the tray for 5 minutes to cool slightly. Top with rosemary and serve with sour cream or creme fraiche.