For the filling 8 large skinless and boneless chicken thighs
3 cloves garlic
1tbsp smoked paprika
1 tsp ground cumin
170g diced cooking chorizo
1 red pepper, roughly chopped
400g tinned chopped tomatoes
400g red kidney beans in chilli sauce
A little oil for frying
Salt & pepper
For the pastry crust Method 250g plain flour
Preheat oven to 180c fan.
Heat a little oil in a deep pan over a medium heat.
Cut the chicken thighs into 2cm chunks and then brown them in the pan. Remove from the pan and set aside.
Reduce the heat and add in diced onion and fry until just starting to soften. Add in the garlic, spices and chorizio and cook for a further 5 minutes.
Next add in the tomatoes and kidney beans including the sauce.
Return the chicken to the pan and season with salt and pepper. Continue to cook for another couple of minutes.
Divide the mixture between individual pie dishes (you'll need about 4 if they can hold 500ml or closer to 6 if they're a little smaller).
Next make the pastry by mixing the flour and polenta together.
Cube the butter and mix in with the flour and polenta mix, using your fingertips to rub through. Keep going until the mix looks like even breadcrumbs.
Add in a couple of spoons of very cold water (I used ice cubes that had just melted).
Mix around with a blunt ended knife and keep adding a little water at a time. The mixture will come together as a ball.
Wrap the ball of pastry in cling film and chill for 20 minutes.
Roll the pastry out on a surface dusted with flour. Cut circles slightly bigger than your pie dishes.
Wet the top edge of the pie dish and lay over a pastry circle.
Use a fork to crimp down the edges and pierce two holes in the centre to allow steam to escape.
Brush the pastry with beaten egg and then pop in the oven for 25 minutes.