Chickpea and chorizo pot pies
200g dried chorizo, cases removed, chopped 1 x 400g can crushed tomatoes 1 x 400g can chickpeas, rinsed and drained 2 teaspoons smoked paprika ½ teaspoon dried chilli fl akes 1 tablespoon brown sugar 2 tablespoons red wine vinegar 1⁄ 3 cup oregano leaves, fi nely chopped ½ cup fl at- leaf parsley leaves, fi nely chopped sea salt and cracked black pepper 1 egg, lightly beaten 2 sheets store- bought puff pastry, thawed Preheat oven to 200° C. Place the chorizo in a small food processor and process until fi nely chopped. Transfer to a bowl with the tomato, chickpeas, paprika, chilli, sugar, vinegar, oregano, parsley, salt and pepper and mix to combine. Divide the mixture between 4 x 1 ¼ - cup- capacity ( 310ml) ramekins and brush the edges with egg. Cut 4 rounds of pastry using the ramekin as a guide. Top the ramekins with the pastry and press to seal. Place the ramekins on a baking tray and bake for 15- 20 minutes or until the pastry is puff ed and golden. Serves 4.