For the pastry
225g plain flour, plus extra to dust
A pinch of salt
1 teaspoon smoked paprika
175g cold butter
50ml iced water
Vegetable oil, to grease
1 egg, beaten with a little water and salt
For the filling
4 chicken thighs
1 celery stalk, chopped
1 carrot, chopped
1 bay leaf
2 tablespoons olive oil
½ onion, chopped
½ green pepper, deseeded and diced
½ red pepper, deseeded and diced
75g cured chorizo, skinned and diced
75g creme fraiche
Sift the flour, salt and paprika into a bowl, and grate in the butter. Rub in with your fingertips, then add enough water to make a dough that comes cleanly away from the bowl. Wrap in baking parchment and chill for 30 minutes.
Put the chicken thighs into a large pan with the celery, carrot, bay leaf and peppercorns and cover with cold water. Boil, then simmer until the chicken is cooked (20 -30 minutes). Remove the chicken and set aside to cool, then bring the liquid to the boil and cook until reduced by half to make a stock. Strain, discarding the vegetables.
Preheat the oven to 220C/gas mark 7. Cube the chicken, discarding skin and bones. Heat the oil to medium and add the onion and peppers. Cook for five minutes, until soft, then turn up the heat slightly, add the chorizo and sauté until it begins to crisp and release its oil. Stir in the chicken, followed by 50ml of stock and the creme fraiche.
Lightly oil a six-hole muffin tray. Roll out pastry on a floured surface to about 7mm. Using a 9cm cutter, cut six pastry circles to line the holes, and smaller lids. Divide the filling between the pies and brush the rims with egg wash. Put lids on, and press down with the back of a fork to seal well. Snip a small hole in each lid to let out steam, and brush the tops with egg wash. Bake for about 25 minutes, until golden.
Chicken, chorizo and pepper pies make a tasty and portable lunch.