I made this pie last Summer but just hadn’t got around to posting it. British Pie Week seemed like the perfect opportunity to get it up on the blog. Sure, chorizo isn’t the most ‘British’ ingredient, but a good cheddar certainly is!
Cheese & Chorizo Pie
For the pastry
500g plain flour
150g unsalted butter (chopped into small cubes)
150ml tap water
1 free-range egg (yolk only)
1 free-range egg (yolk and whites, beaten)
1 tsp salt
2 tsp baking powder
For the filling
150g chorizo (chopped into small pieces)
1 large onion, finely sliced
100ml/4oz double cream
250g cheddar cheese (grated)
1 tsp paprika
1 tsp cayenne pepper
1 tbsp plain flour (to coat the onion)
A few drops of tabasco sauce
Salt and pepper (to taste)
- Mix together the flour, butter, baking powder and salt in a bowl for the pastry (you can do this with a blender, but I prefer to do it by hand) until it has a breadcrumb-like consistency.
- Add the egg yolk, followed by the water, in stages, mixing it together, until the pastry holds together in a ball. Wrap it in cling film and pop into the fridge for around an hour, until it has properly chilled.
- Now for the filling. Heat up a pan of water and boil the onions for a few minutes. When soft, drain off the water and place back on a low heat.
- Mix in the flour to coat the onion and then slowly add the cream and continue to stir, until the mixture thickens. Then add the cheese in stages, until it has melted in to the cream. Lastly, add the chorizo.
- Allow to cook together for a few minutes before adding the spices and seasoning. Continue to taste the mixture as you’re cooking to make sure it’s to your liking – I like mine quite spicy, so I usually add a bit more paprika and tabasco.
- At this point, pre-heat the oven to 170 degrees (fan oven) and grease your pie tin with some butter.
- Take the pastry out of the fridge, divide it into two thirds and a third, and roll out the two thirds onto a floured surface, into a circular shape.
- Lay the rolled pastry into the pie tin, making sure it’s pushed into the corners and trim around the top edges so it’s just hanging slightly over the edge of the tin.
- Place some baking paper on top of the pastry in the pie tin and fill with baking beans.
- Blind bake in the oven for 10 minutes.
- Remove the beans and baking paper and allow the pie to cool, before pouring the filling into it. Try not to over-fill it, or it will make the pie harder to seal and could leak.
- Now roll out the final third of pastry into a circular shape. Brush the top edges of the pie with some of the beaten egg and lay the pastry over the top of it (this will help to seal it). Trim off any excess pastry around the edges and make sure it is sealed all the way around.
- Prick the middle of the pie with a fork and brush the rest of the pie top with the remaining beaten egg to glaze it.
- Pop in the oven for half an hour, or until it’s a lovely deep golden colour on the top.
- Allow to cool before removing from the tin, then serve. It can be eaten hot, or cold like a quiche! Enjoy!