This week I had a few mummy and baby friends over for lunch and decided I would cook my chicken and bacon pie. Although it turned out fine, I took for granted that it’s usually a weekend pie, especially when you’re cooking the chicken from scratch and don’t have hubby to watch the baby.
What I should have cooked was my simpler and more summer lunch appropriate…
Roasted Sweet Potato, Red Pepper, Chorizo & Ricotta Pie.
This is a sweet, creamy, cheesy savoury pie that I got from an old cookery book my mum gave me years ago. Although, I’ve mixed the recipe up a bit over the years.
For the shortcrust pastry base;
- 200g Plain Flour
- pinch of salt
- 50g White vegetable fat (cut into small pieces)
- 50g Butter (cut into small pieces)
- 2-3 tbsp Iced water
You can of course use shop bought pastry for extra ease but I find this pastry very easy to make.
Sift the flour and salt in a bowl and then rub the fat and butter into this using your fingertips until it becomes a breadcrumb consistency. Next sprinkle drops of the ice water over the top and blend the mixture with a spoon until it clumps together (you may not need all the water). Turn out onto a lightly floured surface and press together to form a ball of dough. Chill for at least 30mins.
For the filling;
- 3-4 medium sized sweet potatoes
- 1 large red pepper
- 3 garlic cloves (left in skins)
- 150g Chorizo, sliced into 1cm chunks.
- 125g ricotta cheese
- 100g Cheddar cheese (grated)
- 2 tbsp Crème Fraîche
- 2 egg yolks
- 1 egg beaten
- Some sprigs of rosemary
- Salt and Pepper
- 2-3 tbsp Olive Oil
Preheat the oven to170°C(fan assisted)
Cut the sweet potato and red pepper into 2.5cm cubes. Lay these out onto a large baking tray along with the garlic, drizzle with olive oil and season with salt and pepper. Bake in the oven for 25mins. Then add the chorizo and bake for another 5 minutes. Remove and leave to cool.
While cooling, get a large bowl ready. In it squeeze out the pulp of the roasted garlic. Next add the ricotta, cheddar, crème Fraîche and egg yolks. Mix until smooth and set aside.
Remove you pastry from the fridge. Roll to app £1 coin thickness and big enough for your pie dish. Line your pie dish with the pastry and trim the excess. Spoon the ricotta mixture into the pastry dish and spread to cover the base. Then cover this with a layer of your roasted vegetables and chorizo. Brush the exposed edges of the pasty with your beaten egg, scatter with a few sprigs of rosemary and cook in the oven for 30 minutes.
Season to taste and enjoy. Easy Peasy!