(Adapted from Taste Au)
Ingredients:
400g potatoes, chopped
2 teaspoons olive oil
1 chorizo sausage, cut into 1cm slices diagonally
1 leek, trimmed, thinly sliced
1 jalapeno pepper
2 sprigs fresh thyme
1 sprig fresh rosemary, leaves picked
puff pastry, enough for a pie either from scratch or premade.
1 egg, lightly whisked
rosemary (optional)
Serve with sour cream (optional)
salt and pepper to taste
Instructions:
Boil your potatoes until they’ve just gone tender. Remove them from the heat and drain.
While your potatoes are boiling, heat the oil in a pan over medium-high heat. Cook your chicken, stirring, for 4-5 minutes or until light golden and almost cooked through. Add chorizo to pan and cook, turning occasionally, for 3-4 minutes or until light golden. Add leek, jalapeno, thyme and rosemary and cook, stirring, for 2-3 minutes or until the leek is soft.
Preheat oven to 200°C. Line a large pie or casserole dish with your puff pastry. Place the chicken mixture in the centre of the pastry and fold pastry edge over the filling to partially enclose, leaving the centre of the pie open. Brush the pastry edges with egg.
Bake for 30-35 minutes or until the pastry is golden and cooked through. Set aside to cool for at least 10 minutes, it will be hot! Top with rosemary and serve with sour cream.