Individual Chicken & Chorizo Pies
Chicken and chorizo compliment each other perfectly in this lovely pie.
250g FAGE Total
120g chorizo sausage, diced
Fry lite spray
400g chicken breast, diced
2 red onions, diced
1 clove garlic, crushed
1 red chilli, finely chopped
415g baked beans
400g chopped tomatoes
12 sheets filo pastry
2 egg whites
- Fry the chorizo in fry lite spray for approximately 5 minutes.
Add the diced chicken and cook for a further 5 minutes.
Add the onions, garlic and chilli and cook for another 2 - 3 minutes.
Pour the baked beans and tinned tomatoes into the pan, bring to the boil and simmer for 10 – 15 minutes.
Remove the pan from the heat.
Share the filling between the 4 dishes and crunch up the sides of the pastry to make an open pie. Use the egg white to stick the pastry.
Bake in a pre heated oven 190°C / 380°F / Gas Mark 5 for 15 – 20 minutes until golden.
Mix the yoghurt with the chives and serve in the middle of the pies.