Chicken and chorizo filo pie

Chat - - NO-FUSS FOOD -

SERVES 6 PREP 10 MINS COOK 1 HOUR 50 MINS l 6 chicken thighs, on the bone l 1 Knorr chicken stock pot l 120g chorizo, sliced

l 2tbsp tomato purée

l 100ml pas­sata

l ½tsp cin­na­mon

l Small hand­ful of pars­ley, chopped l 6 sheets of filo pas­try

l 50g but­ter, melted l 2tbsp pine nuts 1 Heat the oven to 160C/Gas 3. Pack the chicken in a deep oven tray. Add the stock pot and 125ml wa­ter, cover with foil and bake for 1 hour. 2 Mean­while, dry-fry the chorizo un­til crisp. Stir in the tomato purée, pas­sata and cin­na­mon, and cook for 3-4 mins.

3 Once the chicken is cooked, re­move from stock, al­low to cool, then shred from the bone. Add the chicken and pars­ley to the chorizo mix. Stir in the stock, sea­son and al­low to cool, then chill.

4 Grease a 20cm fluted tart tin and layer up the filo sheets, over­lap­ping as you go, brush­ing be­tween each layer with but­ter.

5 Pile the chicken into the mid­dle of the pie and fold over the pas­try. Brush with but­ter and bake for 30-40 mins. Add the pine nuts for the last 10 mins.

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