There are a few bits to this but it’s not complicated – trust the process and start the night before, dinner will be easy tomorrow. Serve with a green salad.
Wine Suggestion: We think this dish works really well with a fruit forward, medium bodied red like a Grenache. We’re particularly enamoured at the moment by Jesus Romero’s Rubus, a Garnacha Tempranillo blend made with minimal intervention. Good grapes that ferment themselves in tank, then left to settle for a few months and bottled with a touch of sulphur to keep it stable. Pure brambly red fruits with a purple fruited core, gentle spices and tannins and an easy, but complex nonetheless, finish.
Chicken, chorizo & spinach pie – serves 6
- 1 tbsp olive oil
- 125g cooking chorizo or chorizo ring, skin removed and chopped
- 2 onions, thinly sliced
- 3 cloves of garlic, crushed
- 250g baby spinach
- 200g leftover roast chicken, shredded
- 4 tbsp crème fraîche
- 500g Maris Piper or similar potatoes
- 2 x 320g sheets ready-rolled puff pastry
- plain flour, for dusting
- 125g mature cheddar cheese, grated
- 1 egg, beaten
Make the filling first. Heat the olive oil in a large pan over a medium heat and cook the chorizo for a few minutes or until the oil is released. Add the onions, season and cook for 10 minutes or until soft and starting to caramelise.
Add the garlic and cook for a couple of minutes, then add the spinach in batches, stirring until wilted. Remove the pan from the heat and add the chicken and crème fraîche. Season to taste, then tip into a bowl and leave to cool, then chill in the fridge.
Peel the potatoes and thinly slice. Boil in salted water for about 5 minutes or until tender. Use a slotted spoon to remove the potato slices from the water and set onto a cloth-lined tray to dry and cool.
Unroll one of the pastry sheets on a floured surface and roll out to make a square shape, transfer to a lined baking sheet and cut out a 28cm diameter circle (a dinner plate will help with this). Chill in the freezer for 5 minutes to firm up.
Season the potatoes and lay a quarter of them onto the pastry circle, leaving a 2.5cm border around the edge. Next add a thrid of the chicken and chorizo mixture, then a third of the cheese. Repeat these layers, gradually forming a dome shape and finishing with a layer of potatoes.
Brush beaten egg all around the border.
Next, roll out the second sheet of pastry and drape over the top. Smooth over the filling and press the edges together to seal, then trim off the excess pastry and crimp the border. Brush with the egg and chill again – you can cook the pie at this stage or you can leave it in the fridge until tomorrow.
Heat the oven to 200C/Fan 180C/Gas 6.
When the oven is heated, brush the pie again with the remaining egg and score gently down the sides with a sharp knife. Cut a small hole in the top to let out the steam.
Bake for 15 minutes, then reduce the temperature to 180C/Fan 160C/Gas 4 and bake for a further 40 minutes or until golden brown and piping hot throughout (especially important if you’ve had it in the fridge for a long time). Rest for about 5 minutes before slicing.
(Original recipe by Tom Mitchell-Dawson in Sainsbury’s Magazine, September 2023.)