Spanish Bean and Chorizo Pies

4
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (714.8 g)
  • Calories 947.6
  • Total Fat - 46.8 g
  • Saturated Fat - 18 g
  • Cholesterol - 963.1 mg
  • Sodium - 1035.5 mg
  • Total Carbohydrate - 75 g
  • Dietary Fiber - 14 g
  • Sugars - 8.5 g
  • Protein - 61.7 g
  • Calcium - 567.4 mg
  • Iron - 11.5 mg
  • Vitamin C - 50.3 mg
  • Thiamin - 0.9 mg

Step 1

Spray four shallow ovenproof dishes (2-cup capacity) with oil.

Step 2

Heat olive oil in a medium, deep frying pan over a medium heat and add chorizo and garlic and cook, stirring, for 2 minutes and then stir in paprika, tomatoes and beans and simmer, covered, for about 10 minutes, stirring occasionally, or until slightly thickened and season to taste with salt and pepper.

Step 3

Place spinach in a heatproof bowl and cover with boiling water, then drain.

Step 4

Warm tortillas according to packet directions and line dishes, with edges of tortillas extending above dishes and fill evenly with bean mixture and top with ricotta, spinach and feta and then crack an egg into each dish and spray tortilla edges with oil and place dishes on an oven tray.

Step 5

Cook in a moderate oven (180C) for about 25 to 30 minutes, or until eggs are cooked to your liking and garnish with coriander.

Tips & Variations


No special items needed.

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