Galician Chicken and Pepper Pie
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Ingredients
- 2 ready-rolled shortcrust pastry
- 400 g chicken thigh fillets, diced
- 2 onion, finely sliced
- 1 red pepper, sliced
- 150 g tomato passata
- 2 garlic cloves
- 2 tbsp olive oil
- 1 egg, beaten
Nutrition (per serving)
- Calories
- 1384 kcal
- Protein
- 38.5 g
- Carbohydrate
- 126 g
- of which sugars
- 11.4 g
- Fat
- 78 g
- of which saturates
- 32.7 g
- Fibre
- 7.5 g
- Salt
- 2.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Heat the olive oil in a frying pan and brown the chicken for 6 minutes, then add the onion, pepper and garlic and cook for 10 minutes until soft.
- 2
Stir in the passata and cook for 5 minutes until thickened. Season and leave to cool slightly, making sure the chicken has no pink remaining.
- 3
Line a baking tray with one sheet of pastry, spread the filling over it leaving a border, then cover with the second sheet and crimp the edges to seal.
- 4
Brush the top with the beaten egg and cut a couple of small slits to let steam escape.
- 5
Bake for 30-35 minutes until deep golden and crisp. Rest for 10 minutes before slicing.
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