Chicken and Chorizo Pie
A chicken and chorizo pie is a Spanish influenced pie where the chorizo is fried first so its paprika oil renders out and becomes the cooking fat for everything else. That rusty red oil carries smoke and spice through the whole sauce instead of sitting in pockets.
By the chickenpie.net test kitchen · Published 4 September 2026
- Prep
- 30 min
- Cook
- 50 min
- Yield
- 6 servings
Ingredients
- 500g skinless chicken thighs, diced
- 150g cooking chorizo, sliced into half moons
- 1 onion, chopped
- 1 red pepper, diced
- 2 garlic cloves, crushed
- 0.5 tsp smoked paprika
- 30g plain flour
- 400ml chicken stock
- 1 tbsp tomato puree
- 320g ready rolled puff pastry
- 1 egg, beaten, for glazing
Method
Fry the chorizo in a dry wide pan over medium heat for 4 minutes until its oil renders and it starts to crisp, then lift it out, leaving the oil behind.
Cook the onion and red pepper in the chorizo oil for 6 minutes, then add the garlic, chicken, and smoked paprika and cook for 6 minutes more.
Stir in the flour and tomato puree, cook for 1 minute, then gradually add the stock, stirring to a smooth sauce, and simmer for 8 minutes.
Return the chorizo to the pan, season with pepper and a little salt, then transfer to a 1.5 litre pie dish and cool for 10 minutes.
Top with the puff pastry, trim, press the edges onto the rim, cut a steam vent, and brush with beaten egg.
Bake at 200C (400F) for 30 minutes until risen and deep golden, then rest for 5 minutes.
Worth knowing
- Use soft cooking chorizo, not the firm slicing kind, it renders more oil and stays tender.
- Go easy on added salt, chorizo seasons the whole pie by itself.
Common questions
What is the difference between cooking chorizo and slicing chorizo?
Cooking chorizo is a soft, raw cured sausage meant to be fried, and it releases plenty of paprika oil. Slicing chorizo is fully cured and firm, sold for eating cold. Use cooking chorizo here, or dice slicing chorizo small if it is all you can find.
Is this pie spicy?
Mildly. Most cooking chorizo is dulce, meaning sweet rather than hot. For more heat, choose picante chorizo or add a quarter teaspoon of hot smoked paprika with the sweet.
Can I use shortcrust instead of puff?
Yes, a 320g shortcrust sheet works, baked at 190C (375F) for 30 to 35 minutes. Puff suits the rich filling slightly better, but shortcrust travels and reheats well.