- 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
Quick chicken and chorizo pies
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
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.
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