Chicken & Chorizo Pie
One of my all-time favourites, a truly delicious & flavoursome pie –
comfort food at its best!
Serves 4-6
Prep time: 15 minutes (plus cooling time)
Cooking time: 1 hour 15 minutes
Ingredients
50g butter
1 onion, peeled & finely chopped
1 garlic clove, peeled & finely chopped
250g chestnut mushrooms, halved
6 skinless & boneless chicken thighs, cut into bite sized pieces
200g chorizo, sliced and halved
50g plain flour
200ml chicken stock
150ml white wine
150ml double cream
Small handful fresh parsley, chopped
Sea salt & freshly ground pepper
375g ready-rolled short crust pastry
375g ready rolled puff pastry
1 egg beaten
To serve
Seasonal vegetables
Method
1.
For the filling, melt the butter in a large frying
pan on a medium heat. Add the onion, garlic and mushrooms – fry for
5 minutes until lightly browned.
2.
Season the chicken and add to the pan with the
chorizo and cook everything for 5 minutes, turning occasionally.
3.
Stir in the flour to the chicken mixture then
gradually add the stock and bring to a simmer. Cook for 2 minutes
until the sauce is smooth and thick then pour in the wine and
cream. Bring to the boil and reduce to a simmer for 15 minutes. Season
generously and sprinkle with parsley. Remove from the heat, cover
and allow to cool.
4.
Preheat the oven to 190°C/Fan assisted 170°C/Gas
mark 5.
5.
Roll out the short crust pastry to 4mm thick and
line a 1.2 litre pie dish, leave the excess pastry hanging over the
edge. Spoon the cooled chicken mixture into the dish and brush the
edge of the pastry with the beaten egg.
6.
Roll out the puff pastry to 4mm thick and large
enough to cover the pie. Place the pastry over the pie and press the
edges firmly together to seal and trim neatly. Brush the top of the
pastry with the beaten egg. Decorate with trimmings and brush with
more egg to glaze.
7.
Bake in the oven for 40-45 minutes until the pastry
has puffed and is golden brown. Serve with seasonal vegetables. Enjoy!
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