Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the diced chorizo and fry for 3-4 minutes until the oils release.

3. 3

   Add the chicken pieces to the skillet and cook until browned on all sides, about 5 minutes.

4. 4

   Stir in the chopped onion, red bell pepper, and garlic. Sauté for another 5 minutes until the vegetables begin to soften.

5. 5

   Sprinkle in the smoked paprika, salt, and pepper, stirring to coat the meat and vegetables.

6. 6

   Pour in the crushed tomatoes and chicken broth. Reduce heat and simmer for 10 minutes until the sauce thickens slightly.

7. 7

   Transfer the chicken and sauce mixture into a deep 9-inch pie dish.

8. 8

   Roll out the puff pastry slightly on a floured surface so it is just larger than the pie dish.

9. 9

   Place the pastry over the filling, trimming any excess and pressing the edges against the rim to seal.

10. 10

    Cut a small 'X' in the center of the pastry to allow steam to escape and brush the top generously with the beaten egg.

11. 11

    Bake for 20-25 minutes until the pastry is puffed and deep golden brown. Let sit for 5 minutes before serving.