Mexican-style chicken pie

This was a bit of an experiment.

I wanted to make a whole pie, rather than empanadas, so what I did was line a deep pie dish with a removable bottom with shortcrust pastry and filled it with a mixture of chicken breasts, cubed and cooked off with onions, garlic, green chilli, chopped coriander, red and green peppers, salt, pepper, chipotle paste and halved baby plum tomatoes, then topped the filling off with grated Cheddar cheese and cream and then topped the pie with a pastry top.

This was egg-washed and baked in a Gas Mark 6 oven for around 45-50 minutes.

We had a simple salad with the pie and a bottle of Torres Gran Sangre de Toro to drink, a rich wine that worked well with the spicy, rich pie.

Torres wines are always reliable, one of the best international brands and the wines are widely available in the UK.

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