Chicken and Chorizo Filo Pie with Parmesan Sun-dried Tomato Mash and Green Beans with Shallots, Olives and Almonds
This recipe is one of my absolute favourites and with a few simple twists elevates your traditional chicken pie to the next level. The filo topping adds texture and crunch which works so well with the creamy filling with mustard, leeks and a slight smoky heat from sliced chorizo. I also use chicken thighs as not only are they cheaper, they are full of flavour and don’t dry out in the same way that chicken breasts do. Served with moreish sun-dried tomato parmesan mash which has a lovely salty tang from the cheese to soak up all the delicious filling and some sautéed green beans with caramelised shallots, olives and almonds - the sides really make this dish. This is a special weekend meal which everyone will love.
(Serves 6 - £2.11 per serving for the pie) (£3.58 per serving with the mash and green beans)
Fry 100g sliced chorizo in a large casserole dish over a medium heat until the oil has been released and the slices are slightly caramelised. Remove the slices from the pan, leaving the lovely chorizo oil behind and turn the heat up to high. Add 8 chopped chicken thighs, some seasoning and fry until golden on both sides. Remove the chicken to a plate leaving all the lovely caramelised bits in the pan.
Turn the heat back down to medium and fry 3 large sliced shallots and 2 sliced leeks until softened. Add 3 crushed garlic cloves and the leaves from a handful of thyme sprigs. Stir for a few minutes before adding 150ml white wine. Boil the wine until almost no liquid remains and all the alcohol has burnt off before lowering the heat and stirring through 1 heaped tbsp of plain flour for a couple of mins.
Put the chicken and chorizo back into the pan with any juices and stir well before adding 400ml chicken stock (or enough to just cover the meat in the pan). Turn the heat down to a simmer before stirring through 1 heaped tbsp of wholegrain mustard, 3 bay leaves, 1 heaped tbsp creme fraiche and the juice of half a lemon. Add a little grated nutmeg (about 1/4 tsp) before seasoning and adding a handful of chopped chives.
Simmer for 15-20 mins over a low heat before allowing to cool slightly.
Pour the filling into a 30cm x 20cm ceramic dish and top with 200g filo pastry. Make sure you brush each sheet of filo with plenty of melted butter before crumpling on top of the filling so the pie is completely covered.
Bake for 20-25 mins at 160C fan/180C until golden and bubbling. Enjoy with the parmesan sun-dried tomato mash and green beans with olives and almonds.
For the mash, boil 1.5kg of peeled and chopped Maris Piper potatoes for 15 mins until cooked. Leave to steam dry for 5 mins before retuning to the pan and adding 30g butter, 100ml whole milk and 100ml double cream. Mash until very smooth (you can also push it through a sieve to ensure no lumps remain) before adding 50g grated parmesan, plenty of pepper and a jar of chopped sun-dried tomatoes. Stir well, taste and season. Keep warm until ready to serve.
For the green beans, heat 1/2 tbsp oil in a large wok over a medium high heat before caramelising a couple of sliced shallots. Add 250g trimmed green beans, a handful of chopped kalamata olives and 50g flaked almonds. Season, stir well and serve immediately.