Chicken & Chorizo Pie Recipe

Preheat the oven to 200°C (400°F).

In a large pan, cook the chorizo over medium heat until it starts to release its oil. Remove with a slotted spoon and set aside.

In the same pan, add the chicken and cook until browned on all sides. Remove and set aside.

Add the onion, garlic, and bell pepper to the pan and cook until softened.

Return the chorizo and chicken to the pan. Sprinkle with smoked paprika and dried thyme. Season with salt and pepper.

Pour in the chicken stock and simmer for 10 minutes.

Stir in the frozen peas and cook for an additional 2 minutes.

Transfer the filling to a pie dish.

Roll out the puff pastry sheet and place on top of the pie dish. Trim the edges and crimp to seal.

Brush the pastry with beaten egg.

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.

Allow the pie to cool for a few minutes before serving.