There is a bit of a story behind this dish, which surprise surprise stems from our party on Saturday night (that I continue to blog about). As I mentioned yesterday, all guest brought cheese and one of guest also bought a large chorizo sausage. Well… it got quite late in the night and neither the chorizo or the cheese the guest brought had been opened, so he sneakily tried to put them both back in his bag. Unfortunately for him he got caught, and then could not live it down for the rest of the night. There is a saying where I am from that what is brought to a party, stays at a party and this saying obviously hadn’t spread as far as Cheddar. We didn’t actually mind that he tried to take his food back, but it was fun winding him up about it for the rest of the night. The chorizo and cheese were then shortly opened and thoroughly enjoyed; FYI chorizo dipped in baked camembert is the bomb!!
So this recipe was made the next day out of respect for the uneaten chorizo, to show that it did not go to waste and was infact given its true justice in a delicious pie!
Serves 4 as a meal, 6 as a lunch or 8 as a starter
– 1 large sweet potato – peeled and cut into 2cm cubes
– 1 tbsp olive oil
– 2 red peppers – cored and cut into chunks
– 1 large red onion – finely chopped
– 100g chorizo – cut into small chunks
– 100g soft goats cheese – crumbled
– 200ml pasatta
– 5-6 sheets of filo pastry
Preheat the oven to 200’C
Toss the sweet potato in the oil in an oven proof dish and bake for 20 minutes
Add the pepper and bake for another 20 minutes
In the meantime, heat a splash of oil in a frying pan and fry the onions and chorizo for 5 minutes, or until crispy
Grease a pie dish with a little olive oil and spread out 4 or more of the sheets of pastry so they totally overlap and you have about 5 inches overlapping the edge.
Brush the pastry with some excess olive oil
Once the veg is cooked, stir in the pasatta, chorizo mix and goats cheese and pour into the pastry dish
Fold the overlapping pastry over the top, along with and additional sheets so the filling is completely covered.
Brush with a little more oil
Turn the oven down to 180’C and place the pie at the bottom of the oven to cook for 45-50minutes, until the top is lovely and golden.
Serve hot or cold with lots of salad