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Yes, my pie loving friends, your eyes do not deceive you. The pie you have always wanted, yet never quite realised you wanted, is finally here! I actually woke in the middle of the night earlier in the week thinking of this recipe and what it might be like. I was inspired by the wonderful Space chorizo bars and, of course, my general love of pie. Here in Manchester, the great British Summer continues and as you can see, dear readers, it is definitely hearty pie weather…..
And so! Without further ado…..
- 1 recipe shortcrust pastry (or buy ready made)
- 2 and 1/4 cups chickpea flour (gram flour/garbanzo flour)
- 2 cups water
- 2 tbsp nutritional yeast
- 1 tsp No Egg
- a generous glug of olive oil
- 1 tsp salt
- 3 or 4 small potatoes, parboiled and sliced
- 1 onion, sliced
- 4 cloves of garlic, finely chopped
- 1 chorizo sausage bar
- smoked paprika
- 3 or 4 mushrooms finely chopped
Firstly, I hope you have a bash at making your own pastry because homemade is goooooood! But equally, ready made (vegan friendly) pastry is a gift, so, I won’t judge 🙂
If you have a food mixer, then combine the flour, water, nutritional yeast, No Egg, olive oil and salt and mix until thoroughly combined and frothy, The mixture will also thicken very slightly. (Alternatively, use a whisk and give it some serious elbow grease!)
For a wonderfully smoky flavour, you can slice the chorizo sausage and let it sit in a little olive oil with some smoked paprika. I used a small tupperware and gave it a good shake….
In a large pan, sauté the onion, garlic, potato and chorizo. After a few minutes add the mushrooms and continue to cook over a low heat until the vegetables are softened. While that is cooking, grease a pie pan and line with half of the rolled out pastry.
Add the flour/water mixture to the chorizo mix and over a low heat, stir well. It will thicken very quickly. After a couple of minutes when the tortilla mixture is thickened, pour it into the pie crust, and top with the remaining rolled out pastry.
Bake at 180°C for around 25 minutes, or until the pastry is nicely browned.
This pie is wonderful hot and just as wonderful cold 🙂