Chicken & Chorizo Pie
Emily Davenport
4 servings
751
British
Mains
Why not switch out a traditional pie recipe for this delicious and different Chicken & Chorizo Pie? Chorizo perks up any meal and works wonders in this Chicken & Chorizo Pie from the Dairy Diary. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Chorizo 110g (4oz), chopped
- Chicken 4 breasts, cut into chunks
- Olive oil 1 tbsp
- Plain flour 1 tbsp
- Chicken stock 250ml (9fl oz)
- Double cream 4 tbsp
- Canned sweetcorn 198g can, drained
- Ready-rolled puff pastry 320g pack
- Beaten egg for brushing
- Steamed green vegetables to serve (optional)
Directions
Preheat oven to 200°C/180°fan/Gas 6. Fry chorizo and chicken chunks in olive oil for about 7 minutes, until chicken is just cooked.
Add flour and cook for 1 minute, stirring, then pour in stock, stirring continuously for a further minute. Stir in cream and sweetcorn, season to taste and spoon mixture into a pie dish.
Brush dish rim with water then cover with pastry. Trim and crimp edges and use trimmings for decorations. Brush with egg.
Stand pie dish on a baking sheet and bake for 25-30 minutes until pastry is puffed and golden. Cut pie into wedges and serve immediately with green vegetables, if wished.