Quick chicken and chorizo pies

The Staff Canteen

The Staff Canteen

Standard Supplier 27th February 2019
The Staff Canteen

The Staff Canteen

Standard Supplier

Quick chicken and chorizo pies

Here's a quick and easy chicken and chorizo pie recipe for British Pie Week (4th-10th March 2019). These single serving pies are perfect for family dinners and special occasions like Christmas and Easter.
[Recipe and image courtesy of Waitrose & Partners]

Ingredients

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes
  • Serves: 6
  • 320g puff pastry sheet
  • 2 tbsp milk
  • 1 tbsp olive oil
  • 60g chorizo
  • 500g leeks, sliced
  • 1 tsp fresh or dried rosemary
  • 1 tsp smoked paprika
  • 2 tbsp plain flour
  • 750ml hot chicken stock
  • 6 British chicken thigh fillets, cubed
  • 2 red skinned potatoes, peeled and diced
  • Green cabbage, steamed and shredded, to serve

Method

1. Preheat the oven to 220°C, gas mark 7. Open out the pastry sheet and using a cutter, stamp out stars or other festive shapes. Transfer to a baking sheet, brush with milk and bake for 10–15 minutes until puffed and golden brown.
2. Meanwhile, heat the oil in a large saucepan and cook the chorizo and leeks together for 5 minutes until the leeks have softened. Stir in the rosemary, paprika and flour and cook for 1 minute then stir in the hot stock.
3. Add the chicken and potatoes and simmer gently for 15 minutes until the potatoes are tender and the chicken is cooked through with no pink meat.
4. Divide the chicken mixture between 6 shallow bowls and top each serving with some pastry stars. Serve with steamed cabbage.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.