Thursday, 17 April 2014

Prawn and chorizo pie.

I love a good ol pie, especially a pie made with a good pastry and a delicious filling. Savoury pies is a traditional British meal served regularly up and down British pubs and are especially comforting during the winter months. I also like sweet pies and regularly make a Mississippi mud pie to cater to my love of pastry and chocolate. As we are firmly in the season of Spring and looking forward to the summer months, I felt it was time to bake a pie which has summer flavours. Tart It Up by Eric Lanlard is a fantastic book for all pie and tart lovers as this cookbook contains 100 sweet and savoury recipes dedicated to the pastry. As I will shortly visit Espana over the coming weeks, I thought I would get in holiday mode with this Spanish inspired pie. Prawns reminds me of the summer months, these delicate seafood are always refreshing and paired with the flavoursome, robust flavours of chorizo and the flavoured rice makes this pie a vibrant change to the traditional pairings and also for those who have visited Spain will remind you of those sunny days. I thoroughly enjoyed not only eating but making this pie. Don't be put off by using the rice in a pie, it holds the robust flavours and I think the idea here is having a paella style pie.
Here is how my prawn and chorizo pie turned out:
Prawn and chorizo pie.

Prawn and chorizo pie baked and cut.

Prawn and chorizo mixture.

Prawn and chorizo pre bake

Prawn and chorizo prebake

Prawn and chorizo pie baked

Serves 6
Preparation time 10 minutes
Cooking time 45 minutes

450g shortcrust pastry
plain flour, for dusting
butter, for greasing
200g chorizo, thickly sliced
500g tiger prawns shelled and devined (I used peeled frozen prawns)
2 garlic cloves, crushed
150ml passata or tomato sauce
300g Spanish rice or long grain rice, cooked
1tsp paprika
100g fresh peas
1tsp salt
1tsp freshly ground pepper
1 egg beaten

Preheat the oven to 200C/400F/gas mark 6. Grease a 26x20x4cm large pie dish or oven dish.
Roll out two-thirds of the pastry on a lightly floured surface and use it to line the dish. Roll out the remaining pastry to make the pie lid and set aside.
Put all the ingredients, except for the egg, into a bowl and stir to combine. Turn the mixture into the pie dish.
Moisten the edge of the pastry with half of the beaten egg. Drape the pastry lid on top and crimp to seal.
Brush the pastry all over with the beaten egg to glaze, then bake in the oven for 45 minutes or until golden. Serve hot.



  1. This looks delicious! Love the idea of a paella pie!

  2. Anything with chorizo is fine with me! Looks great


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