Chorizo, Red pepper and Manchego pie
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.
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 tsp 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 tbsp 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 tbsp butter, 1 tbsp 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 tsp sesame seeds
Notes
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.
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