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|
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
100g fresh peas
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.