Chicken & Chorizo Pie

Not much beats a comforting classic Chicken & Ham Pie or variations of, but this Chicken & Chorizo Pie made using our mildly spiced chorizo, sherry and peppers is so tasty. Guaranteed to warm you up.

Chicken & Chorizo Pie

February 2, 2018

Servings: 6

Prep: 15 min

Cook: 55 min

Total: 1 hr 10 min

Difficulty: Moderately easy

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This Chicken & Chorizo Pie is a tasty comforting pie made with crisp flaky pastry.

By: Sarah Hollingsworth

Ingredients

1 pack (180g) cooking chorizo, skinned and roughly chopped into 1cm cubes
210g cooked chicken (or turkey), roughly chopped
30g butter
1 red onion, finely sliced
1 red pepper, diced
1 green pepper, diced
1 clove garlic, crushed
1 tbsp flour
75ml dry sherry
300ml chicken stock
75g crème fraiche
seasoning to taste

Directions

Step 1 Melt the butter in a heavy based saucepan over a low heat and sauté the onion and peppers for 5 minutes. Add the garlic and cook for another 5 mins.
Step 2 Add the flour to the pan to soak up all the butter and coat the vegetables. Cook for a further minute.
Step 3 Pour in the sherry and allow to bubble for a minute then add the stock. Allow to come to a gentle simmer and for the sauce to thicken. Take off the heat and stir in the crème fraiche.
Step 4 Dry fry the chopped chorizo in a pan over a medium high heat until browned and crispy, about 3-5mins.
Step 5 Stir the chopped cooked chicken and chorizo through the sauce and season to taste, (although I find it doesn’t need any seasoning) and transfer to a buttered pie dish.
Step 6 To make the pastry break up the butter into the flour and gently rub between your fingers until well dispersed. Add the water a little at a time until the dough comes together.
Step 7 Roll out to cover the pie dish and pinch the edge to seal the pastry round the edge of the dish.
Step 8 Brush with beaten egg and milk and cut several slits to allow the steam to escape during baking
Step 9 Bake in a pre-heated oven at 180’C for 35 minutes.