Spanish-style chicken pie with peppers, paprika and olives

This is a Spanish-style home pie rather than a claim to one national traditional recipe. Roast or leftover chicken is folded through peppers, tomato, smoked paprika and olives, then enclosed in pastry. The filling must be cooled before assembly so the pastry stays crisp and the food passes safely through storage.

Ingredients for one medium pie

• 500 g cooked boneless chicken, chopped
• 1 onion, 1 red pepper and 2 garlic cloves, finely chopped
• 250 g chopped tomato
• 1 teaspoon sweet smoked paprika
• 75 g pitted green olives, sliced
• olive oil, black pepper and a little salt
• 2 sheets shortcrust pastry and 1 beaten egg

Make and cool the filling

1. Cook onion and pepper gently in olive oil until soft, then add garlic.
2. Take the pan briefly from direct heat, stir in paprika, then add tomato before it scorches.
3. Cook to a thick sauce. Fold in chicken and olives, season and heat through.
4. Spread the filling in a shallow clean container and refrigerate once steam has reduced. Do not leave it at room temperature for hours.

Assemble and bake

Line the tin, add cold filling, cover and seal the edge. Cut steam holes and brush with egg. Bake at 200°C, or 180°C fan, until deeply golden and piping hot in the centre, usually about 35 to 45 minutes depending on depth and oven.

Use chicken which was cooked and chilled safely and reheat the finished filling only once. Cool leftovers promptly and refrigerate. People with allergies should check pastry and stock ingredients.

Sources and review

This recipe was reviewed in September 2026 using the Spanish food-safety agency's consumer food-safety publications. The regional flavouring is an editorial recipe, not a protected traditional formula.