Chicken and chorizo filo pie

SERVES TWO

• 2tbsp butter

• ½ chorizo ring (110 g), sliced

• 2 x 150g skinless, chicken breast fillets, sliced into 1 cm strips

• 1 large red onion, sliced

• 2 mixed peppers — I like orange and red — sliced

• 2 fat cloves garlic, finely chopped

• 2 tsp smoked paprika

• 2 tsp dried oregano

• 1x 400g tin of cherry tomatoes

• Salt and black pepper

• Splash of sherry or red wine vinegar

• ½ pack filo pastry (6 sheets)

• 2 tbsp flaked almonds

• Rocket salad, to serve

PREHEAT the oven to 220 c (fan 200c or gas mark 7). Melt half the butter in an ovenproof frying pan over a high heat. Once bubbling, chuck in the sliced chorizo, chicken, onion and peppers. Fry, stirring regularly, for about 5 minutes until the chicken is mostly cooked through and the onion and peppers have collapsed and softened. Add the garlic, smoked paprika and oregano to the pan. Give everything a good mix, cook for 1 minute, then tip in the tin of cherry tomatoes. Bring the pie mixture to a boil, season with salt, pepper and a splash of sherry or red wine vinegar. Take the pan off the heat. Melt the remaining butter in the microwave. Lay the pastry sheets out. Brush each one with the melted butter. Take a sheet of filo and roughly crumple it in your hand. Place the crumpled sheet on top of the frying pan, then repeat with the remaining sheets until the pie mixture is covered. Whack the pie in the oven for 10 minutes, then sprinkle the flaked almonds over the top. Return to the oven for 5 to 10 minutes until the pastry is deep golden brown.