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Spanish Pepper & Chorizo Pie

by Angela Boggiano from Pie (Mitchell Beazley)

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This is a hearty, family-sized pie, known as empanada gallega, which is eaten all over Spain in many variations.Ìý Its most popular fillings are always chorizo sausage, cured ham & pork with red peppers & onions.

The pastry crust is traditionally more like a pizza dough, but I have adapted it & topped the pie with a very simple shortcrust pastry streaked with saffron strands.Ìý It’s a truly flavoursome pie & needs little accompaniment – just serve on its own with cold beers.

ÌýServes: 6

ÌýPrep time: 20 mins

Cooking time: 1hr 20 mins

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Ingredients

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For the pastry

200g/7oz plain flour

¼ tsp salt

100g / 3½ oz cold unsalted butter, cubed

2 egg yolks, beaten

2 tbsp iced water

pinch saffron strands

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For the filling

25g/1oz butter

2 large onions, chopped

1 red pepper, seeded & chopped

1 green pepper, seeded & chopped

1 small hot red chilli, seeded & finely chopped

1 clove garlic, finely chopped

1 small bunch flat-leaf parsley, chopped

300g/10oz Chorizo sausage, diced

250g/8oz lean pork loin; finely diced

90g/3¼oz cured Serrano ham

salt & ground black pepper

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Method

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For the pastry, place the flour & salt in a bowl & add the cubes of cold butter. Gently & swiftly rub the butter into the flour, using your fingertips, until it resembles coarse crumbs.

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Make a well in the centre of the dry ingredients. Mix the egg yolks with the iced water & saffron strands. Reserving a little for glazing the pie, gradually add the egg mixture to the dry ingredients, a little at a time, using a knife to mix the dough as you go.

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Turn out the dough on to a floured surface & knead lightly until smooth. Shape into a ball, wrap in cling film & leave to rest in the fridge until you have prepared the filling.

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Heat the butter in a large frying pan & cook the onions gently for about 10 mins until softened.

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Add the red & green peppers, chilli & garlic & cook for a further 15 mins until softened.

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Stir in the chopped parsley & season with a little salt & pepper to taste.

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Pre-heat oven to 180°C/350F/Gas 4.

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Roll out two-thirds of the pastry on a lightly floured surface to fit a 23cm/9in pie dish

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Mix the chorizo & pork into the pepper mixture & spoon into the pie shell. Lay the slices of Serrano ham on top. Brush the edges of the pastry with beaten egg mixture.

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Nigel’s Top Tips

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The joy of this dish is that so much of it can be prepared in advance, such as the dough, a couple of days beforehand, likewise with the filling, & you can either bake it all at the last minute, or assemble it into the pie form, freeze it & then bake it in the oven from frozen.Ìý Obviously the cooking takes longer, so keep an eye on it to see when it’s going golden brown, as an indication of done-ness.

Alternatively, make it beforehand, let it cool & heat it up as required, or even serve it at room temp.ÌýÌý