A festive, paprika-seasoned version of the traditional sausage and potato pie.
Serves 4
onion 1 medium – large, thinly sliced
butter 30g
chorizo 500g
parsley 4 tbsp, chopped
sage 4 leaves, chopped
potatoes 600g
Line a heatproof, china terrine with clingfilm, pushing it well into the corners, leaving plenty overhanging the sides.
Peel and thinly slice the onions, then cook them in the butter in a shallow pan till they soften and turn pale gold. Skin and crumble the chorizo into the softened onions and continue cooking for a couple of minutes. Stir in the chopped parsley and sage leaves.
Set the oven at 180C/gas mark 4. Wash and thinly slice the potatoes. Cover the base of the terrine with slices of potato, season with salt and pepper, then a layer of onions and chorizo, then another of potato and so on, till all is finished, ending with potato. Cover the top with the overhanging film.
Place the terrine in a roasting tin, pour hot water in to come half way up the sides and cover with a heavy weight before baking for 1.5 hours. Leave to rest for 20 minutes before turning out and removing the clingfilm.