March 10, 2022

Chicken & Chorizo Filo Pie by Barry Horne

By Tom Gibson
Chicken & Chorizo Filo Pie by Barry Horne

Serves 4

800g chicken breast (diced)

1⁄2 pack of cooking chorizo (sliced)

2 red onions (diced)

500ml chicken stock

175ml white wine

50ml double cream

5g flat leaf parsley

1 pack shortcrust pastry

1⁄2 pack filo pastry

25g butter melted


Preheat the oven to 180 deg C.

Put a large pan on a medium high heat, add a small amount of olive oil. Once heated add the diced chicken breast to get some colour. Add the diced onion and chorizo and reduce the hob to a medium heat, season well and cook for 5-6 mins until the onion is soft.
Turn the heat back up and add the white wine and reduce, add the chicken stock, bring to the boil and simmer for 7-8 mins or until the chicken is cooked.
Season and add the parsley and cream.
Line a large baking dish with the shortcrust pastry and add the filling from the pan. 

Cut the filo into 2 inch wide pieces and scrunch up and place on top of the pie filling. Do this all over the pie until the top is covered and brush with the melted butter. Bake in the oven for 20-25 mins or until the pastry is cooked and crispy on top.