Prawn, chorizo and potato pie

Serves 8

This recipe was inspired by the empanadas and empadinhas of South America – little snacky, individual pies you get in food stalls and cafés.

For the pastry

340g/11½oz plain flour, plus extra for dusting
½ tsp sea salt
165g/5½oz chilled unsalted butter, cut into small pieces
3 egg yolks
2-3 tbsp chilled water

For the filling

400g/13oz potatoes, peeled and cut into small chunks
1 tbsp olive oil
1 large onion, sliced
200g/7oz chorizo, sliced
2 garlic cloves, crushed
½ tsp smoked paprika
Handful parsley leaves, chopped
4 roasted peppers from a jar, torn
300g/10oz raw shelled prawns
1 egg, lightly beaten

To make the pastry, pulse the flour, salt and butter in a food processor to a fine breadcrumb consistency. Add the egg and pulse to combine, then pour in the water, a teaspoon at a time, till the pastry is just starting to come together. Turn out, press the mixture together, wrap in clingfilm and refrigerate for 30 minutes.

Preheat the oven to 180C/350F/Gas4. Cook the potatoes in salted boiling water for 15 minutes, till cooked though. Heat the oil in a large pan over a medium heat. Add the onion and chorizo and cook for 6 to 8 minutes, stirring occasionally, until the onion has softened and the chorizo crisped up. Stir in the garlic and paprika, cook for another minute then stir in the potatoes, parsley, peppers and prawns.

Divide the pastry into 2 balls, one slightly larger than the other. Roll both out on a floured surface to ½cm thick. Use the larger disc to line the base of a 20cm-22cm pie dish. Spoon in the filling, brush the rim of the pastry with egg then top with the remaining disc, pushing down around the rim to seal.

Trim away any excess pastry and brush the top with egg. Make a little hole in the centre for the steam to escape and bake for 30 to 35 minutes until golden, and serve.