Smoky paprika chicken tart

smoky paprika chicken tart
1H 20M



1.Combine saffron and the boiling water in small heatproof bowl. Stand 5 minutes.
2.Heat oil in large frying pan; cook onion, capsicum, garlic and chorizo, stirring, until browned. Add paprika, cook, stirring, until fragrant.
3.Add chicken, undrained tomatoes, juice, the water and saffron mixture. Simmer, uncovered, about 10 minutes or until thickened. Season to taste; cool.
4.Meanwhile, preheat oven to 200°C/400°F.
5.Oil 24cm (9½-inch) round loose-based flan tin. Cut one pastry sheet in half. Join pieces to two sides of remaining pastry sheet. Lift pastry into tin, ease into side, trim edge; prick base all over with fork. Place on oven tray. Refrigerate 30 minutes.
6.Bake pastry case 15 minutes. Cool.
7.Spoon filling into pastry case. Combine bread and butter in bowl. Spoon over pie; sprinkle with cheese. Bake, uncovered, about 20 minutes or until browned. Stand pie 5 minutes before serving.

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