For the most part, I never went crazy for savoury pies. And in America it’s a pretty easy dish to avoid; however, in England they are everywhere. But then I lucked out again, and Sam doesn’t go nuts for them either. We both have the same problem with them: too much pastry. It takes away from the tasty filling and most of the time, I’d rather just have the delicious meat and veggies by themselves.
So when I stumbled across the idea of an open topped pie, I knew it was something we had to try. A pie compromise!
Chorizo, Chicken and Potato Open Pie
(Adapted from Taste Au)
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
2 chicken breast fillets, diced
Serve with sour cream (optional)
salt and pepper to taste
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.
Add the potato and cook, stirring, for 1 minute or until well combined. Remove from set and set it all aside to cool slightly, about 30 minutes.
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.
Do you like savoury pies? What’s your filling of choice?