CHICKEN CHORIZO AND CHICKPEA PIE
INGREDIENTS (MAKES 4)
2 chorizo sausages, diced
1 jar Barilla basilico sauce
1 sheet Borg's puff pastry, cut into 4 rounds and docked
200g Lenards chicken thigh fillets, diced
1 tsp chilli flakes
1 tbs smoked paprika
1 tbs brown sugar
Hillfarm canola oil
1/2 cup chickpeas
small hanful of oregano leaves, roughly chopped
small handfull of parsley leaves, roughly chopped
1 tbs red wine vinegar
1 egg, beaten
Preheat oven to 200 degrees.
Add to a cold pan the chorizo and then turn the pan onto a medium heat.
With a Glad snaplock bag add the chicken, chilli flakes, smoked paprika and brown sugar. Shake well. Drizzle the chorizo with oil and add the chicken. Cook until the chicken is caramelised then add the chickpeas, oregano, parsley, basil sauce and red wine vinegar.
WHen the chicken is cooked fill 4 ramekins with the pie mix, place the pastry rounds on top and brush with the beaten egg. Place in the oven on a baking tray until the pastry turns golden.