Chorizo Pie

I like cooking with Chorizo.  It adds a nice amount of spice and a good robust flavor to dishes.  During a stroll around Pinterest I found a recipe for a Chorizo and Chicken Pie that I adjusted.  The original recipe can be found on Eat Like a Girl.

My other half raved about this dish and said it is one of the best meals I've ever made!  This one is definitely going in the rotation!

I chose to make these in individual casserole dishes, but I'm sure it would taste just as great in any dish! I had plans to take a picture of the final dish after we ate, but wasn't able to..."somebody" ate my extra 3rd dish, which I planned to photograph (and have for lunch tomorrow).  You will just have to imagine it with yummy, fluffy, flaky pastry on top!

Chorizo Pie
Preheat oven to 350°F

Ingredients:
2 Tbsp olive oil
8 oz Chorizo
3 large garlic cloves - finely chopped
12 oz diced tomatoes
2 tsp Paprika
salt and pepper to taste
1 sheet of puff pastry
1 egg, beaten

Remove the casing from the Chorizo and roughly chop up.  Heat the oil in a pan then add the Chorizo.

I absolutely love the smell of Chorizo cooking! 

Once it starts browning and the oils start releasing add the garlic.  Cook over medium heat 3-5 minutes.

Add the tomatoes and paprika.  Bring to a boil then reduce the heat and simmer for 10-15 minutes.  While that is simmering, oil your dishes and cut pastry to fit as a lid to your dish size.

When the pie filling is ready divide it evenly among your dishes.  Cover with the pastry.  Pinch the pastry lid to ensure the pie filling doesn't boil out in the oven.  Brush the tops with egg and bake for 20-30 minutes.

When the pastry is crisp and brown they are ready! Let cool a few minutes before serving.  Enjoy!

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