1 hr 5 min

This year I had an unusually good crop of tomatoes and chilli peppers with my Scotch bonnets doing particularly well. This pie was the perfect way for using up a good few of my garden’s gift. I personally love spicy food but you could always turn down the heat and use less chilli. The whole pie does make a great one-dish supper. Eat it hot on a cold day or cold on a hot day, it’s good picnic fare.

Chilli & Potato Pie

For the filling

750g ripe plum tomatoes, halved and deseeded

3 tbsp extra virgin oil

4 whole garlic cloves

1 large red chilli

1 ½ tsp of sea salt flakes

1 tbsp caster sugar

180g pack of roasted, sliced chicken breast

500g waxy potatoes

300ml crème fraiche

Salt and freshly ground black pepper

For the pastry

200g plain flour, pus extra for rolling

Pinch of salt

100g butter, chilled and cubed

25g Parmesan, grated

1 red chilli, seeded and finely chopped

1 medium egg, beaten


First make the tomato sauce. Preheat the oven to 180C/160C fan. Lightly grease a baking sheet with a little olive oil. Place the tomatoes, cut side up onto the baking sheet and add the whole chilli and unpeeled garlic cloves. Sprinkle with the olive oil, the sea salt flakes and sugar. Roast in the oven for 45 – 50 minutes until soft and slightly charred.

Remove the garlic after 20 minutes of the roasting time and squeeze the soft garlic out of its skin into a medium sized bowl. When the chilli looks blistered and charred, after another 15 minutes, remove and allow to cool slightly. Peel, deseed and finely chop the chilli and add it to the garlic. When the tomatoes are cooked, allow them to cool a little, then scoop the flesh out of their skins and add to the garlic and chilli mixture, then mash with a fork or hand held stick blender. Season to taste with salt and freshly ground pepper and set aside.

Base line with baking parchment and grease a 25cm loose-bottomed fluted pie or tart tin.

To make the pastry, sift the flour and salt into a large mixing bowl.   Add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the Parmesan and chilli and enough cold water to make a firm dough. Roll out the pastry between 2 sheets of parchment paper or on a lightly floured work surface and use to line the pie tin. Prick the pastry base lightly with a fork and chill in the fridge for 30 minutes.

Increase the heat of the oven to 200C/180C fan. Line the pastry with parchment paper and baking beans and bake the case for 10 minutes. Remove the parchment paper and baking beans from the pastry and bake for another 5 minutes, then lightly brush the base of the pastry with a little beaten egg and return to the oven for another 2 – 3 minutes until light golden brown.   Spread the roasted tomato mixture over the base and top with the roasted chicken slices. Arrange the potato slices on top in overlapping circles.

Increase the heat of the oven to 230C/ 210C fan. In a jug, lightly beat the crème fraiche with salt and pepper. Pour over the potatoes and bake for a further 10 minutes or until the top is light brown.

Enjoy hot or cold.

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