Prawn Chorizo Chickpea Pie

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Prawn Chorizo Chickpea Pie

This is my crispy Prawn Chorizo Chickpea Pie and it’s perfect for summer because it combines all the flavours of a fresh yet comforting meal.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: European, Spanish

Servings: people

Calories: 854kcal

Author: Emily Roz

Ingredients

2 tablespoon olive oil
1 white onion finely sliced
3 garlic cloves minced
200g chorizo chopped into small chunks
½ tablespoon oregano
½ tablespoon paprika
400g tinned chickpeas 240g real weight
200 ml chicken stock
300ml cream single/light
1 tablespoon flour
200g raw fresh prawns
270g filo pastry 7 sheets
2 tablespoon butter melted

Instructions

Place an ovenproof dish on the stovetop medium heat and add in some olive oil. Add in sliced onions and garlic. Fry for a couple of minutes.
Once your onion and garlic has softened, add in some ground black pepper, kosher salt, oregano, paprika, chopped chorizo, and chickpeas. Fry for 5 minutes, stirring frequently.
Pour in your chicken stock and cream, give it a stir, then sprinkle in the flour. Stir until the sauce is smooth, then cook for a further 2 minutes. Taste and season with either salt, pepper, oregano, or paprika accordingly. Preheat the oven to 200C/390F.
Add in your raw fresh prawns and give the filling a stir. It should be creamy but not too thick. So if you think it's too thick, add a splash more chicken stock to loosen it up a bit.
Get your filo pastry sheets. Grab a sheet and scrunch it up into a loose ball and place it onto the pie filling. Then continue to cover the whole mixture using up all your filo sheets.
Once you've covered your chorizo, prawn and chickpea pie with scrunched up filo balls, drizzle with melted butter. Place in the oven for 30 minutes or until the filo pastry is golden and crispy. Enjoy with an optional sprinkling of parmesan!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 8 people.

What to do with leftovers:

Storage: You can either keep the pie in its ovenproof dish, covered and in the fridge. Or you can transfer the pie into Tupperware. Refrigerate for up to 3 days.

Freezing: Transfer into airtight containers and freeze for up to 3 months. The texture of the filo and the filling might not be the same, but will still taste delish! Make sure to thaw overnight in the fridge before reheating using the instructions below.

Reheating: If your pie is still in the ovenproof dish, preheat the oven to 200C/390F and reheat in the oven for 10-20 minutes. Or, reheat in the microwave for a speedy eat.

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