If you are looking for a comforting, flavour packed dinner that feels impressive but is surprisingly easy to make, this chorizo, red pepper and manchego pie is exactly that. It is rich, smoky, slightly spicy and finished with golden crispy filo for the perfect contrast of textures.
This chorizo, red pepper and manchego pie is inspired by Spanish flavours and classic comfort food. Smoky chorizo forms the base of the sauce while sweet peppers and tomatoes soften everything into a rich filling. Finished with crisp filo and nutty manchego, it delivers bold flavour with minimal effort, making it ideal for both weeknight dinners and relaxed sharing meals.
This is the perfect cosy weekend filo pie and is a great dish for a dinner party or family gathering. Other cosy recipes to try include my hot honey pepperoni pasta or my garlic parmesan chicken and meatballs.
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Ingredients
Chorizo (cured) – brings deep smoky flavour and releases its oils as it cooks, which becomes the base of the entire sauce. I like using chorizo because it instantly seasons the dish without needing much extra salt.
Red pepper – adds sweetness and softness which balances the spice from the chorizo. I love how it melts into the sauce and gives colour to the finished pie.
Onion – forms the backbone of the filling and adds natural sweetness once softened. Cooking it gently first helps build flavour from the start.
Garlic – adds warmth and depth. I always add it after the chorizo so it does not burn and turn bitter.
Smoked paprika – enhances the chorizo flavour and deepens the overall smokiness. I like using smoked paprika because it makes the pie taste slow cooked even though it is quick.
Jarred roasted red peppers – add richness and a slightly charred sweetness that fresh peppers alone cannot give. I love using them because they boost flavour instantly.
Chopped tomatoes – create the saucy base that holds everything together. They soften the filling and make the pie comforting and spoonable.
Light cream cheese – gives creaminess without heaviness. I like using it because it melts smoothly into the sauce and keeps everything luscious.
Spinach (optional) – Spinach adds freshness and colour while balancing the richness. It wilts quickly and blends perfectly into the filling.
Honey – softens the salt and rounds out the pie without making it sweet
Olives – add saltiness and little pops of flavour throughout the pie. They stop the dish from tasting flat.
Manchego cheese – brings nutty, savoury depth. This is what really defines a chorizo, red pepper and manchego pie and gives it that Spanish inspired finish.
Filo pastry – keeps the topping crisp and light. Scrunching it creates texture and makes the pie look rustic and impressive.
Butter and olive oil – brushed over the pastry help it bake into golden, flaky layers.
See recipe card for quantities.
Instructions
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- Step 1: Preheat the oven to 200C. Heat olive oil in a large ovenproof pan over medium to high heat (If you don't have an oven proof pan, cook in a normal pan and transfer to a baking dish before topping with pastry). Add the onion and fresh red pepper and cook for about 5 minutes until softened and slightly golden.
- Step 2: Add the chorizo and cook for 3 to 4 minutes until it releases its oils and turns slightly crispy. Stir in the garlic and cook for 1 minute until fragrant. Add the cream cheese, chopped tomatoes roasted red peppers, the honey and a crack of black pepper then stir in and simmer for 4-5 minutes (there's no need to add salt here as the chorizo, olives and manchego are naturally salty)
- Step 3: Add the chopped olives and small cubes of manchego, stir once or twice to nessle into the sauce then mix the melted butter and olive oil together in a small bowl. Scrunch each filo sheet loosely and place it on top of the pie until covered and lightly brush each sheet of filo with the butter and oil mixture.
- Step 4: Sprinkle with sesame seeds if using and bake for 15 to 18 minutes until the pastry is crisp and deeply golden. Allow the chorizo, red pepper and manchego pie to rest for a couple of minutes before serving.
Hint: Cook the chorizo until its oils release fully before adding garlic. This fat becomes the flavour base of the entire pie and helps season the sauce naturally without needing extra salt.
Substitutions
Chorizo – Use spicy merguez sausage for a similar smoky heat or smoked tofu or plant based chorizo for a vegetarian option with depth.
Red pepper – Swap for yellow or orange peppers for the same sweetness or roasted aubergine for a softer, richer texture.
Onion – Replace with shallots for a milder sweetness or red onion for a sharper, slightly caramelised flavour.
Garlic – Use garlic paste for convenience or roasted garlic for a sweeter, more mellow taste.
Smoked paprika – Substitute with sweet paprika plus a pinch of cumin for warmth or chipotle powder for smoky heat.
Roasted red peppers – Use fresh roasted peppers for a brighter flavour or sun-dried tomatoes for an intense, savoury richness.
Chopped tomatoes – Replace with passata for a smoother sauce or crushed cherry tomatoes for a fresher, lighter finish.
Cream cheese – Swap for mascarpone for extra richness or ricotta for a lighter, softer creaminess.
Olives – Use capers for a sharp salty hit or chopped sun-dried tomatoes for umami depth.
Spinach – Replace with kale for a heartier green or rocket for a peppery, fresh bite.
Manchego – Swap for pecorino for a sharper saltiness or mature cheddar for a more familiar, melty finish.
Filo pastry – Use puff pastry for a buttery, flaky top or shredded phyllo nests for extra crunch.
Butter – Replace with olive oil for a lighter finish or dairy free butter for a plant based alternative.
Olive oil – Use rapeseed oil for a neutral taste or avocado oil for a clean, high heat option.
Variations
Spicy harissa version - Stir a spoon of harissa paste into the tomato sauce for extra heat. Add a pinch of cumin and coriander to deepen the warmth. Finish with extra manchego and a drizzle of chilli oil once baked.
Chicken and chorizo version - Add diced chicken thigh when cooking the onion and pepper. Let it colour lightly before adding chorizo. This makes the pie heartier and perfect for feeding more people while keeping the smoky flavour.
Vegetarian smoky pepper version - Replace chorizo with smoked paprika roasted mushrooms or plant based chorizo. Add extra roasted red peppers and olives to keep the depth strong and satisfying without meat.
Equipment
Small mixing bowl
Storage
Allow the pie to cool completely before storing. Once cooled, cover the dish tightly with foil or transfer portions to airtight containers. Store in the fridge for up to three days. The flavours often deepen overnight, making leftovers even more delicious.
To reheat, place in the oven at 180C for 15 to 20 minutes until piping hot. Reheating in the oven is best as it helps re-crisp the filo pastry. Microwaving is possible but will soften the pastry, so it is better for speed rather than texture.
If freezing, freeze only the filling for best results. Allow it to cool fully, then store in freezer safe containers for up to two months. Defrost overnight in the fridge, reheat on the hob, then top with fresh filo before baking for the best finish.
Top Tip
Do not pack the filo tightly on top. Loose scrunching allows air gaps, which creates crisp layers rather than soggy pastry once baked.
FAQ
Always check whether your chorizo is cured or fresh. Cured chorizo can be sliced and eaten without cooking, while fresh chorizo must be fully cooked. Store chilled, avoid over salting dishes, and cook gently so the paprika oils release without burning.
Only cured chorizo can be eaten straight from the pack. Fresh chorizo is raw sausage and must be cooked thoroughly. When in doubt, check the label. If it looks firm and sliceable, it is usually cured. Soft sausage style chorizo needs cooking.
Chorizo is a Spanish pork sausage seasoned mainly with smoked paprika, garlic and salt. The paprika gives its red colour and smoky flavour. There are many regional styles, including cured and fresh versions. When cooked, chorizo releases oils that flavour entire dishes.
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Chorizo
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Recipe
Chorizo, Red pepper and Manchego pie
Equipment
- Large ovenproof dish
- Small mixing bowl
- Brush for pastry
Ingredients
- 225 g Chorizo diced
- 1 red pepper diced
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 150 g jarred roasted red pepper chopped
- 400 g chopped tomatoes
- 1 heaped tbsp light cream cheese
- 75 g olives chopped
- 100 g manchego cut into small cubes
- 270 g filo pastry
- 2 tablespoon butter
- 1 tablespoon olive oil
- Spinach optional addition
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 200C. Heat olive oil in a large ovenproof pan over medium to high heat (If you don't have an oven proof pan, cook in a normal pan and transfer to a baking dish before topping with pastry). Add the onion and fresh red pepper and cook for about 5 minutes until softened and slightly golden.1 red pepper, 1 onion
- Add the chorizo and cook for 3 to 4 minutes until it releases its oils and turns slightly crispy. Stir in the garlic and smoked paprika and cook for 1 minute until fragrant.225 g Chorizo, 2 cloves garlic, 1 teaspoon smoked paprika
- Add the cream cheese, chopped tomatoes roasted red peppers, the honey and a crack of black pepper then stir in and simmer for 4-5 minutes (there's no need to add salt here as the chorizo, olives and manchego are naturally salty)150 g jarred roasted red pepper, 400 g chopped tomatoes, 1 heaped tablespoon light cream cheese
- Add the chopped olives and small cubes of manchego, stir once or twice to nessle into the sauce then mix the melted butter and olive oil together in a small bowl. Scrunch each filo sheet loosely and place it on top of the pie until covered and lightly brush each sheet of filo with the butter and oil mixture.75 g olives, 100 g manchego, 270 g filo pastry, 2 tablespoon butter, 1 tablespoon olive oil, Spinach
- Sprinkle with sesame seeds if using and bake for around 15 minutes or until the pastry is crisp and deeply golden. Allow the chorizo, red pepper and manchego pie to rest for a couple of minutes before serving.1 teaspoon sesame seeds
