Chickpea And Chorizo Pot Pies | Donna Hay

Ingredients

• 200g dried chorizo, cases removed, chopped
• 1 x 400g can crushed tomatoes
• 1 x 400g can chickpeas (garbanzos), rinsed and drained
• 2 teaspoons smoked paprika
• ½ teaspoon dried chilli flakes
• 1 tablespoon brown sugar
• 2 tablespoons red wine vinegar
• 1/3 cup oregano leaves, finely chopped
• ½ cup flat-leaf parsley leaves, finely chopped
• sea salt and cracked black pepper
• 1 egg, lightly beaten
• 2 sheets store-bought puff pastry, thawed