Spanish Chicken Pie

14 Ingredients

2 cup plain flour
160grams butter, chopped
1 large red capsicum, deseeded, diced
1 red onion, cut into thin wedges
1teaspoons smoked paprika
3/4 cup chicken stock
2tablespoons parmesan, finely grated
2 chorizo, sliced
2tablespoons olive oil
1 egg
2tablespoons fresh oregano leaves, chopped
16 green olives, pitted
750grams chicken thigh fillets, thinly sliced
1teaspoons salt

Method

Step 1 of 4

Place the flour, paprika, salt and butter in a food processor and process until the mixture looks like fine breadcrumbs. Add egg and process until mixture forms a ball. Remove and shape into a 3cm-thick disc. Wrap dough in plastic and chill for 30 minutes until firm.

Step 2 of 4

Meanwhile, heat 1 tbs of oil in a frying pan over medium-high heat. Add the chicken, in batches, and cook for 5 minutes. Transfer to a bowl.

Step 3 of 4

Heat the remaining oil in pan. Add chorizo, onion and capsicum and cook for 5 minutes. Stir in flour. Remove pan from heat. Stir in stock and oregano. Return pan to heat and bring to the boil. Return chicken to pan. Reduce heat to medium-low and simmer for 15 minutes. Stir in olives.

Step 4 of 4

Preheat oven to 200°C. Roll pastry out between sheets of paper until 35cm in diameter. Transfer to tray. Spoon filling onto centre, leaving a 4cm border. Fold border in. Brush with egg. Sprinkle cheese over. Bake for 25 minutes. Serve.