How hot do you like it? This chicken chorizo salsa pie can be as mild or as spicy as you like. Try it tonight and make your life a little ‘hotter’. It’s also great for left overs on the weekend too. You can make this pie as spicy or mild as you like. If you like spicy food use a hot salsa and even add extra jalapeno chillies. If you’re making this for a young family use mild salsa.
chicken chorizo salsa pie
- 6 Ritchies chicken thigh fillets, trimmed and cut into 2cm strips
- 1 smoked chorizo sausage, cut into fine slices
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 1 320g jar tomato salsa (we used Jensen’s organic salsa medium hot)
- ½ cup water
- 2 24x24cm sheets defrosted butter puff pastry
- 1 beaten egg
- ½ cup finely grated cheddar cheese
chicken chorizo salsa pie method
Preheat oven to 190oC.
In a large sauté or frying pan on a medium high heat, add the olive oil, chicken thigh fillets strips, red onion and chorizo slices. Fry, stirring constantly until the chicken and onion is very slightly browned. Stir in the tomato salsa and water, cook for about 3 more minutes until the sauce thickens slightly. Allow to cool.
Pile the chicken and chorizo mixture into a 22cm pie dish. Brush the rim of the dish with water and place 1 sheet of square pastry over the filling. Brush that sheet with a little water and place the second square sheet on top of the first but rotated so the overhang of the pastry corners sits between those of the first sheet.
Cut the pastry with scissors allowing about a 1cm over hang from the edge of the dish rim. Fold the extra pastry underneath to form a high rim. Brush with water again then crimp with your fingers. Brush the pie with beaten egg and scatter with grated cheese.
Bake for about 30 minutes in the preheated oven until the pie is golden, well risen, and the filling is very hot.
Serve with sour cream and salad.
Serves 4. Preparation time 15 minutes. Cooking time 45 minutes.