Chicken, sweet potato and manchego pie

Name: Chicken, sweet potato and manchego pie
Cook time: 1 h
Yield: 4
Cuisine: Spanish
Ingredients: 600g chicken thighs, cut into 3cm pieces; 500g sweet potato, cut into 3cm pieces; 1 red onion, cut into wedges; 2 tsp smoked paprika; 1 tbsp ground cumin; ½ tsp chilli flakes; 2 tbsp extra virgin olive oil, plus extra to brush; 1 x 400g can chopped tomatoes; 285g jar piquillo peppers, drained and roughly chopped; ½ cup pitted prunes, chopped; ½ cup coarsely grated manchego cheese; 12 sheets fresh filo pastry; 1 tsp nigella seeds

A few nifty shortcuts allow this Spanish-inspired pie to land on the table in less than an hour.

Jessica Brook

August 5, 2024

Tomatoes and peppers add a ray of sunshine to this cosy chicken pie.James Moffatt

easyTime:30 mins - 1 hourServes:4

This big-flavoured chicken pie has a sneaky layer of cheese under its crunchy filo cap, and best of all, it comes together in less than 60 minutes.

Ingredients

600g chicken thighs, cut into 3cm pieces
500g sweet potato, cut into 3cm pieces
1 red onion, cut into wedges
2 tsp smoked paprika
1 tbsp ground cumin
½ tsp chilli flakes
2 tbsp extra virgin olive oil, plus extra to brush
1 x 400g can chopped tomatoes
285g jar piquillo peppers, drained and roughly chopped
½ cup pitted prunes, chopped
½ cup coarsely grated manchego cheese
12 sheets fresh filo pastry
1 tsp nigella seeds

Method

Step 1
Preheat the oven to 220C fan-forced (240C conventional). Place a 25cm round baking dish or ovenproof frying pan in the oven to preheat for 10 minutes.
Step 2
Meanwhile combine the chicken, sweet potato, onion, spices and olive oil in a bowl. Season well with salt and pepper and toss to combine. Remove the hot dish from the oven, add the chicken mixture and spread in an even layer. Top with the tomato, peppers and prunes, and return to the oven to cook for 15 minutes.
Step 3
Remove the dish from the oven and reduce the oven temperature to 200C fan-forced (220C conventional). Top the pie filling with the grated manchego.
Step 4
Brush the filo pastry sheets with oil and scrunch them lightly with your hands. Arrange them over the pie and sprinkle the nigella seeds over the pastry. Bake for another 15 minutes, or until pastry is crisp and golden, and serve.