Chicken and chorizo pie. In the third book in her best-selling Roasting Tin series, Rukmini Iyer conjures up speedy, midweek, one-tin recipes that show how easy it is to create delicious, flavoursome and balanced meals in no time at all. A hearty chicken and chorizo pie cooked on a bed of creamy leeks and covered with pastry. Chorizo, peppers and sherry bring a Spanish flair to a classic chicken pie recipe.. Its not hard to make Chicken and chorizo pie for my friends.
Chicken and chorizo pie
Deliciousness of chicken with hearty chorizo in a traditional pie recipe. 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. You can have Chicken and chorizo pie in 15 ingredients and just 12 steps. Here is how you can simply prepate that.
Ingredients of Chicken and chorizo pie
|1||Prepare 1 of whole chicken.|
|2||You need 225 g of chorizo.|
|3||It’s 1 of onion.|
|4||About 2 cloves of garlic.|
|5||Prepare 50 g of flour.|
|6||Take 250 g of milk.|
|7||Prepare of Salt, pepper.|
|8||Prepare of Fresh thyme.|
|9||You need Tbsp of whole grain mustard.|
|10||Take Tbsp of chicken stock.|
|11||Take 250 g of mushroom.|
|12||You need 575 g of flour.|
|13||It’s 200 g of butter.|
|14||It’s 220 ml of boiling water.|
|15||Take 1 of egg.|
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. It turns out chicken, chorizo, peppers and cider make the perfect pie filling. Topped with perfectly golden, crispy pastry. Dice your chorizo and add to a frying pan.
Chicken and chorizo pie cooking step by step
|Step 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..|
|Step 2||Dice chorizo, mushrooms, onion and garlic. In a large pan mix the uncooked ingredients
to the chicken. Season and leave on the side..
|Step 4||Make béchamel and let cool. Mix with the chicken filling..|
|Step 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..|
|Step 6||Preheat oven to 180’C.|
|Step 7||Roll pastry lid and add a 1/2 inch hole in the centre to allow for the release of steam..|
|Step 8||Remove excess pastry and overlap the edges of the pie to make pie watertight..|
|Step 9||Egg wash the pie..|
|Step 10||Bake for 30 minutes at 180’C..|
|Step 11||Reduce heat to 160’C and bake for 90 minutes..|
|Step 12||Take out if the oven and let cool for filling to set..|
Cook until the fat begins to render out and the chorizo becomes nice and crispy. Remove it from the pan and keep the. For this Chicken & Chorizo pie I wanted a filling that packed serious flavour and wanted the chicken to be moist and tender. I used skinless chicken thighs and drumsticks and poached them with bay leaves, cloves, peppercorns, lemon peel and onions until the meat was falling from the bone. Traditional chicken pie is given a boost from spicy chorizo whilst spinach adds an extra helping of veg, all cooked in a rich creamy sauce and topped with Pour over boiling water to defrost, then squeeze out the excess water with the back of a spoon, then add to the chicken along with the chorizo, sage.