Locro Pot Pies with a Puff-Pastry Lid

Method

1. Heat the oil in a 24 cm pan on medium heat. Add the chorizo, skinned and crumbled, and the bacon cut into 1 cm pieces and cook for 5 min to render the fat. Add the chopped onion and cook for 4 min more until soft.

   Add in this stepVegetable oil 1 tspFresh cooking chorizo 1Bacon 60 gOnion ½

   medium heat

2. Stir in the paprika and cumin for 10 seconds, then add the squash cut into 1.5 cm cubes, the stock (keep a little back in a cup) and the salt. Cover and simmer on medium-low heat for 12 min, until a fork slides easily into the squash.

   Add in this stepPaprika 1 tspGround cumin ¼ tspButternut squash or pumpkin 240 gChicken stock 187 mlSalt ½ tsp

   medium-low heat

3. Add the hominy, beans and corn. Stir the cornflour into the reserved cold stock, pour it in and simmer, stirring, for 2 min until the sauce is glossy and thick, then turn off the heat. Let it cool for about 10 minutes so it doesn't melt the pastry.

   Add in this stepCanned white hominy, drained 160 gCanned white beans, drained 80 gSweetcorn kernels 60 gCornflour (cornstarch) 1½ tspChicken stock 33 ml

4. Divide the filling between 2 × 350 ml ovenproof dishes, leaving 1 cm at the top, and scatter over the mozzarella.

   Add in this stepGrated mozzarella 40 g

5. Cut the pastry 2 cm wider than each dish, lay it on top and press the edges firmly onto the rim. Brush with beaten egg, cut a small slit in the centre to let steam escape and sprinkle with the pepper flakes.

   Add in this stepReady-rolled puff pastry, thawed 120 gEgg (for glazing) ½Red pepper flakes ¼ tsp

6. Bake in the preheated oven at 200 °C for 20 min, until the pastry is well risen and deep golden. The filling is very hot, so wait 5 minutes before serving.