I hate to be thought of as lazy, but the sun is out, Erik will be home soon and will be hungry – frankly the last thing I want to be doing is cooking. So this is less a chorizo pie recipe and more of an assembly job – so if that makes you think I’m lazy I’ll try my best to get over it! Fine – got over it now!
- 1 Pack Ready-Rolled Puff Pastry
- 1 Pack Sliced Chorizo
- 1 Pack Feta Cheese
- 1 Can of Ratatouille
This idea works very well with a can of ratatouille. If you prefer you can make your own ratatouille – as I have. The purists amongst you will be rolling their eyes and saying that what I am using does not qualify as ratatouille. Well I simply don’t care; I make it the way I want. In this case I had a pile of bell peppers in the fridge. I fry off some onion, garlic, pack of bacon lardons and a bit of chili. Empty this mix into a baking pot – then fry off all of the peppers in batches adding them to the baking pot. Tip in a couple of cans of chopped tomatoes, a splash of wine and salt and pepper to taste – add 2 huge packets of mushrooms sliced. Pop this in a 120 degrees oven and leave it for 2 or 3 hours.
It is important to take the pastry out of the fridge, leaving it unopened for at least 10 mins – to get to room temperature; if you do not then the pastry will shrink as it cooks. Go for ready rolled pastry, it’s another job taken care of for you.
Unroll the pastry onto a flat baking tray, I trim mine off to form a square. Then cut a line 2cm in from the edge all the way round – but don’t cut all the way through. Then you will need to dock the pastry inside the line. Docking is where you prick the surface all over to stop it puffing up too much as it cooks – the bit around the edge is not docked and it will puff up to the full extent.
Empty the ratatouille into a sieve and let the more watery juices drain away; otherwise your pastry will end up unattractively soggy. Then spread the ratatouille over the pastry, keeping inside the cut line – you can get an idea of the wetness from this image. Then crumble up the feta and press it into the ratatouille.
Take the slices of chorizo fold them over and squish them, then press them into the surface of the ratatouille, what you are after is a higgledy-piggledy arrangement. When this cooks the bits that are closer to the base will have more chew and the sections that are sticking up will turn crispy…. Mouth watering here!
Pop this in the oven at 200 degrees (or whatever your brand of pastry recommends) and cook for about 20 mins. The pastry should be golden on the edges and the middle should be cooked through, but softer as the delicious oil from the sausage will have migrated into the base. Mary Berry may check me for a soggy bottom any day!