Chicken and chorizo filo pie
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.