Regular visitors to this site will know that I love my “cazuela” dishes, earthenware cooking pots popular in Spain. I cook everything in mine, from stews and casseroles to gambas pil-pil.
Alan was born and bred in Wigan, and as such is a massive pie-fan. He just loves his pies, like all true Wiganese folk. So, he was thrilled when I stumbled across some cazuela pie receipes recently.
The cazuelas have the huge benefit of keeping food hot for much longer than your usual metal pie tins… and the only limit to what you can pop in them is your imagination. Here is just one pie recipe that will warm your cockles on these chilly Spanish winter evenings.
As always, we try to make these recipes as simple as possible. So… for that reason, I’m not providing a pastry recipe in this one – just go get some shortcrust pastry from the frozen section in your local supermarket. Make your own by all means… but personally I’d rather spend my time doing other things – like writing up more yummy Spanish recipes for you to enjoy… or drinking wine…
Ingredients for chicken and bacon cazuela pie
- 2 uncooked chicken breasts cut into 1 inch pieces
- 3 rashers of smoky bacon or jamón (bacon “bits” work really well too) – chopped
- 1 medium onion, finely chopped
- Couple of handfuls of frozen peas (don’t use tinned – they’ll turn to mush)
- Couple of handfuls of mushroom, sliced
- Plenty of olive oil
- Pack of shortcrust pastry – or enough made by hand to cover the top of your cazuela. Rolled out to about 1/4 inch thick
- About a mugful of chicken stock
- Heaped tablespoon of flour
- Heat up your large (11 inch) cazuela on a medium/high heat on the hob and throw in your bacon. You may need a teeny amount of olive oil to get it going – depends how fatty your bacon is.
- As the bacon starts to brown, remove it from the cazuela and set to one side.
- Chuck in a good glug of olive oil and bung in your onions
- Once your onions are turning opaque – remove from the cazuela with the bacon
- Add another glug of olive oil if your cazuela is dry, and throw in the chicken breast pieces
- Cook until the chicken pieces are starting to turn golden… then sprinkle the flour over the chicken
- Throw the bacon and onions back in
- Add the peas and mushrooms
- Mix well and then add the stock
- Give it another mix and cook gently on a medium heat for about 15 minutes – keep it uncovered and bubbling, but not so that it boils over. Stir every 5 minutes or so.
- Take your cazuela off the heat and pop your pastry on top. Make sure you either prick it all over, or make a hole in the centre, so that steam can escape.
- Tuck the pastry down into the sides of your cazuela
- Brush the pastry with a little milk or beaten egg if you like
- Bung it in the oven for about 20 to 30 minutes or until your pastry is golden.
- Serve with vegetables and perhaps some mulled wine to keep warm.
- You really can use whatever ingredients you like. If it goes in a pie… it goes into a cazuela pie!
- You can cook up your filling in advance and then just pop your pie in the oven when your guests arrive. This means you’re not stuck in the kitchen whilst they are in the living room polishing off your drinks cabinet
- If you do not own a cazuela – buy one! Use the little image below. We have linked to Amazon.com and to Amazon.co.uk for your ease. Alternatively, you can use a fairly shallow casserole dish. They are extremely cheap in Spain, so you could always pick up a couple next time you are over… but watch your luggage allowance as these are not light.
- You can also make up the filling in a saucepan and then divide between individual smaller cazuelas
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.