Iberian Chicken Pie
You may substitute 21/2 cups cooked, cubed turkey or chicken, adding it to the pan with the tomatoes and paprika. Instead of making your own crust, you could use both disks from a box of refrigerated pie dough, pressing them together into a ball before rolling them out as directed.
1 tablespoon butter
1 tablespoon olive oil
1 pound boneless, skinless chicken, cut into cubes
7 ounces chorizo, sliced
2 garlic cloves, finely chopped
1/2 teaspoon cayenne
1 (14.5-ounce) can diced tomatoes
2 teaspoons paprika
1 tablespoons chopped flat-leaf parsley
1 recipe flaky pastry dough (recipe follows)
All-purpose flour, for dusting
1 egg, beaten
Salt and freshly ground pepper
Heat the butter and oil in a skillet and sauté the chicken over medium heat until it starts to brown. Remove from the skillet and set aside. Add the chorizo to the skillet and sauté for a few minutes until it starts to release its oil, then add the garlic and cayenne and cook for a minute or so, stirring to make sure they don’t burn.
Add the tomatoes and paprika and return the chicken to the skillet. Bring to a boil, then reduce the heat and let the sauce simmer for 10 minutes.
Meanwhile, heat the oven to 350 degrees.
Season the sauce with salt and pepper and stir in the parsley. Spoon the mixture into a 9-by-13-inch baking dish.
Roll out the dough on a lightly floured surface. Brush the rim of the baking dish with beaten egg. Cover the filling with the pastry and trim off any excess. Use the trimmings to make leaf shapes to decorate the top of the pastry, if desired, using the beaten egg to hold them in place. Press the pastry edges against the rim of the dish to seal. Brush the pastry all over with more beaten egg.
Bake for 25 to 30 minutes, or until the top of the pie is crisp and golden. Makes 6 servings.
Source: Adapted from “Tart It Up! Sweet & Savory Tarts & Pies” by Eric Lanlard (Mitchell Beazley).
Per serving: 634 calories (57 percent from fat), 40 g fat (19 g saturated, 14 g monounsaturated), 195 mg cholesterol, 31 g protein, 36 g carbohydrates, 2 g fiber, 1,026 mg sodium.