Creamy Chicken, Chorizo & Roasted Pepper Pie

Method

1. 1
   Cook the chorizo: Heat a large frying pan over medium heat. Add the diced chorizo and cook for 3–4 minutes until golden and it has released its oils.
2. 2
   Brown the chicken: Add the chicken and cook for around 4–5 minutes, turning until nicely browned. It does not need to be completely cooked through. Remove everything to a plate.
3. 3
   Cook the vegetables: Add the onion and fresh red peppers to the same pan. Cook for 7–8 minutes until softened.
4. 4
   Build the flavour: Add the garlic, smoked paprika and oregano. Cook for 1 minute.
5. 5
   Make the creamy sauce: Sprinkle over the flour and stir for about 30 seconds. Gradually pour in the chicken stock, stirring to prevent lumps. Add the cream, Dijon mustard and Worcestershire sauce.
6. 6
   Finish the filling: Return the chicken and chorizo to the pan. Add the roasted peppers and simmer gently for 8–10 minutes, until the chicken is cooked and the sauce has thickened. Stir in the frozen peas for the final 2 minutes. Season with black pepper.
7. 7
   Cool the filling: Take the filling off the heat and leave it to cool for 15–20 minutes. This helps prevent the shortcrust base becoming soggy.
8. 8
   Prepare the pastry: Heat the oven to 200°C fan / 220°C conventional. Line your pie dish with the shortcrust pastry, gently pressing it into the base and sides. Trim excess pastry and prick the base lightly with a fork.
9. 9
   Assemble: Spoon the cooled filling into the pastry case. Lay the puff pastry over the top, press the edges together and trim away excess pastry. Cut 2–3 small slits in the centre of the lid.
10. 10
    Egg wash & bake: Brush the puff pastry generously with beaten egg. Bake for 30–40 minutes, until the pastry is deeply golden and crisp.
11. 11
    Rest: Leave the pie to rest for 10 minutes before serving so the creamy filling can settle.