Chicken and Chorizo Pie

My family adore pies, so this recipe from Beverley Ann Swanepoel go down a treat. 

Ingredients:
440g chicken breast, cubed
200g chorizo, sliced
1 red onion, finely sliced
1 yellow pepper (colour optional), roughly chopped
2 cloves garlic, crushed and chopped
400g tinned tomatoes
1tsp chilli paste
1 bay leaf
2 tsp paprika
puff pastry (we used shop-bought)
pinch parsley
salt and pepper to taste
1 egg, beaten

Method:
1. Brown chicken in 1tbsp oil. Once browned, remove from pan and add chorizo, frying until it releases its oils.

2. Add garlic, onion, pepper and chilli paste and sweat til softened. Then add the chicken, tomatoes, bay leaf and paprika. Simmer for 10-15 minutes, add salt and pepper to taste. While simmering, preheat the oven to 180 degrees.

3. Sprinkle parsley into pie filling and remove the bay leaf before spooning into buttered pie dishes. Top the pie with pastry lids cut 1cm larger than the pie dish. Crimp the edges, brush with egg wash and poke a few holes in the top. Decorate if you wish with offcuts of pastry (we did leaves!).

4. Bake for 20-25 minutes or until pastry is light and golden. Serve and enjoy!