Deconstructed Spanish Chorizo Pie

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Finely dice red onion and thinly slice leeks. Finely chop rosemary. Cut pastry into 4 triangles and place on prepared tray. Brush with egg, season, and sprinkle over sesame seeds and rosemary.
2. Bake pastry in oven for 10-12 minutes, until golden and well puffed. While pastry cooks, prepare filling.
3. Heat a medium, dry fry-pan on medium-high heat. Cook chorizo for 3-4 minutes, breaking up with a wooden spoon as you go. While chorizo cooks, finely chop broccoli and grate courgette. When chorizo has cooked, remove from pan and set aside, covered, to keep warm. Return pan to medium-high heat.
4. Add onion, leeks and garlic to pan. Cook for 2-3 minutes, until tender. Add Spanish spice blend and cook for about 1 minute, until fragrant. Add wine or stock and cook for about 30 seconds, until almost evaporated. Add broth and bring to a simmer.
5. Simmer for 2 minutes, then add broccoli and courgette. Cook for a further 2 minutes then remove from heat. Stir through spinach, lemon zest and juice and sour cream. Fold through cooked chorizo and season to taste.
6. To serve, spoon chorizo pie mixture into bowls and top with pastry lids.