Recipe: Yummy Chicken and chorizo pie

Delicious, fresh and tasty.

Chicken and chorizo pie. Chorizo, peppers and sherry bring a Spanish flair to a classic chicken pie recipe. Infused with spicy chorizo and topped in crispy filo pastry, this pie is hearty, filling and full of flavour too. Tilt the pan so that the liquid runs to one side and sprinkle the flour over the vegetables, chicken and chorizo.

Chicken and chorizo pie Made with Jus-Rol shortcrust pastry and dried rosemary. For best results when making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get completely cold before topping with the pastry. It turns out chicken, chorizo, peppers and cider make the perfect pie filling. You can cook Chicken and chorizo pie using 15 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Chicken and chorizo pie

  1. Prepare 1 of whole chicken.
  2. It's 225 g of chorizo.
  3. Prepare 1 of onion.
  4. Prepare 2 cloves of garlic.
  5. You need 50 g of flour.
  6. It's 250 g of milk.
  7. Prepare of Salt, pepper.
  8. You need of Fresh thyme.
  9. Prepare Tbsp of whole grain mustard.
  10. You need Tbsp of chicken stock.
  11. It's 250 g of mushroom.
  12. It's 575 g of flour.
  13. Prepare 200 g of butter.
  14. Prepare 220 ml of boiling water.
  15. Prepare 1 of egg.

Topped with perfectly golden, crispy pastry. Dice your chorizo and add to a frying pan. Cook until the fat begins to render out and the chorizo becomes nice and crispy. Remove it from the pan and keep the.

Chicken and chorizo pie instructions

  1. Steam the whole chicken and keep liquid. Let the chicken cool in order to debone and remove all skin and cartilage. Add the chicken to the liquid and refrigerate overnight..
  2. Dice chorizo, mushrooms, onion and garlic. In a large pan mix the uncooked ingredients to the chicken. Season and leave on the side..
  3. .
  4. Make béchamel and let cool. Mix with the chicken filling..
  5. Make the hot water pastry. Flour, water and butter. Once pastry is made let cool and refrigerate for 20 minutes. Roll 2/3 of the pastry and line the tin.In a greased pie tin line the pastry and add the filling..
  6. Preheat oven to 180’C.
  7. Roll pastry lid and add a 1/2 inch hole in the centre to allow for the release of steam..
  8. Remove excess pastry and overlap the edges of the pie to make pie watertight..
  9. Egg wash the pie..
  10. Bake for 30 minutes at 180’C..
  11. Reduce heat to 160’C and bake for 90 minutes..
  12. Take out if the oven and let cool for filling to set..

This month's recipe - Chicken & Chorizo Pie, cooked in the award winning kitchens of The Windmill, Mayfair by Pie Master Carl Smith For recipe details. add the Chopped Vegetables to chicken and Chorizo. Now, you need to spoon the mixture in to a medium sized oven dish, it is good at this point to have your pastry already rolled out and ready to be placed on top. you will also need to glaze the top of the pie. The Best Chorizo Pie Recipes on Yummly Cheesy Chorizo Enchilada Pie, Chorizo Shepherd's Pie, Chorizo And Eggplant Skillet Pie. Chorizo, Chicken and Potato Open PieRice and Bread.