This Chicken & Chorizo Filo Pie is packed full of tasty flavours and is healthier than you may think! The subtle heat from the paprika and chorizo add a lovely warmth to this delicious pie.
Remove any fat from the chicken thighs and cut them into large chunks. Set to one side
Slice the red pepper, and wash the leeks and slice. Set aside
Remove the casing from the chorizo, cut in half and then slice
Heat a large frying pan over a medium heat and add the chorizo. Cook for 2-3 minutes stirring frequently
Remove the chorizo from the pan and set aside. Add the chicken thighs into the same pan and cook for 5 minutes until brown
Add the pepper, leek and garlic to the pan and cook for 5 minutes until soft. Add ½ tsp oil to help prevent it sticking to the pan
Remove all of the ingredients from the pan and set aside while you make the sauce
Add the olive oil to the same pan on a medium low heat. Add the flour and stir to make a paste
Gradually add the chicken stock a small amount at a time making sure the chicken stock is absorbed before adding more
Once all of the chicken stock has been absorbed, add the milk a little at a time. Once all of the milk has been added, leave the sauce to thicken for 2-3 minutes
Preheat the oven to 170°C (fan assisted, 190°C non fan)
When the sauce has thickened, add the chicken, vegetables and chorizo to the pan. Stir to make sure everything is coated
Add the paprika and thyme leaves and stir through
Pour the pie filling into an oven proof dish
Unwrap the filo pastry and crumple each sheet on top of the pie filling making sure there aren't any gaps. Spray thoroughly with oil and bake in the oven for 25 - 30 minutes until the pastry is golden brown
I use a baking dish approximately 20x20cm and 4cm deep.
Nutritional information is given as a guide only.
Chicken & Chorizo Filo Pie https://www.curlyscooking.co.uk/chicken-chorizo-filo-pie/