Pies are one of the most delicious dishes in the UK. They are warm, hearty and delicious. From leek and chicken to steak and ale pies, all of them have something in common: they are filled with a delicious mix of ingredients that always include a thick luscious sauce. Now, sauce is something we are really into and considering that we have a wide range of them to play with, we decided to give a Mexican twist to a British classic by adding one of our salsas. The salsa we chose was Salsa Arriera. This salsa is delicious and hot. This is also one of our most popular salsas every time we go to a food festival which is great to see.
There is no leeks, mushrooms or ales inside this pie but there’s chorizo and a full-bodied salsa that will boost your immune system, trust us. We used natural yogurt because it really helps to even out the heat of this salsa and to thicken it at the same time but you can use cream instead. This is an easy to put together recipe using already made puff pastry. Simple and full of flavour ideal for a cold rainy day.
Chicken, Chorizo & Arriera Pie
-250g Chicken Breast
-1 Bottle 250g Salsa Arriera
-3 Tbsp Natural Greek Yogurt (you can substitute for cream)
Preheat oven to 200C
Slice the chorizo and add to a large pan on medium high heat until both sides are cooked. Remove from the pan and set aside. Cut the chicken breast in small bite size pieces and add to the same pan. Use whatever fat was left from the chorizo. If there is too much fat, remove most of it. Cook the chicken for about 10 minutes and return the chorizo to the pan. Add the whole content of the Salsa Arriera and the yogurt. Stir until everything is evenly mixed and cook for another 10 minutes to allow the sauce to thicken. Transfer the mixture to an oven safe dish and cover with puff pastry making sure you use some egg wash on the pastry to give your pie a nice golden finish. Bake until the pastry raises and turns golden brown.
As usual, you can make this recipe yours by adding or removing ingredients. Enjoy!