Spanish chicken pie

Name: Spanish chicken pie
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1 kg Potatoes; 3 tsp Paprika; 2 teaspoons Olive Oil; 2 sliced Onion; 2 cloves minced Garlic; 800g Tinned Tomatos; 300g Chicken; 140g Roasted pepper; Handful Green Olives

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Serves 8 235 kcal per serving Prep 35 min Cook 1 h Passive 15 min

Ingredients

1 kg Potatoes
3 tsp Paprika
2 teaspoons Olive Oil
2 sliced Onion
2 cloves minced Garlic
800g Tinned Tomatos
300g Chicken
140g Roasted pepper
Handful Green Olives

Instructions

Preheat the oven to 200°C (180°C fan). Boil the potatoes in salted water for 15–20 minutes until tender. Drain, return to the pan and mash with seasoning and 2 teaspoons of the paprika.
Heat the olive oil in a large frying pan over medium heat. Add the onions and garlic and cook for a few minutes until softened. Stir in the remaining paprika and cook for 1 minute, then add the tinned tomatoes, stir and bring to a gentle simmer.
Transfer the tomato mixture to a large ovenproof dish. Add the chicken, roasted peppers and green olives, season well and mix to combine.
Spoon the mashed potatoes evenly over the filling and smooth the surface.
Bake for about 15 minutes until the topping is golden and the sauce underneath is bubbling. Allow to stand briefly before serving.

Tips

Ensure the chicken and chorizo filling is cooled before topping with pastry to prevent the fat from melting the dough and making it soggy.
Add roasted red peppers (piquillos) to the filling for a sweet, smoky contrast to the savory meat.
Use a puff pastry lid for a light, flaky texture that balances the heavy, flavorful filling.

Variations

Empanada Style: Use a shortcrust pastry and encase the filling entirely for a portable, hand-held version.
Chickpea Fill: Add a handful of chickpeas to the filling to bulk it out and add an authentic Spanish texture.