Chick­pea and chorizo pot pies

Sunday Tasmanian - Tassie Living - - TASTE -

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.

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