Chicken and chorizo pie. Chorizo, peppers and sherry bring a Spanish flair to a classic chicken pie recipe. Deliciousness of chicken with hearty chorizo in a traditional pie recipe. Made with Jus-Rol shortcrust pastry and dried rosemary.
Tilt the pan so that the liquid runs to one side and sprinkle the flour over the vegetables, chicken and chorizo. Stir it in quickly, then set the pan level and stir the cooking liquor. For this Chicken & Chorizo pie I wanted a filling that packed serious flavour and wanted the chicken to be moist and tender. You can cook Chicken and chorizo pie using 15 ingredients and 12 steps. Here is how you cook that.
Ingredients of Chicken and chorizo pie
- It's 1 of whole chicken.
- It's 225 g of chorizo.
- Prepare 1 of onion.
- Prepare 2 cloves of garlic.
- Prepare 50 g of flour.
- You need 250 g of milk.
- It's of Salt, pepper.
- It's of Fresh thyme.
- You need Tbsp of whole grain mustard.
- You need Tbsp of chicken stock.
- Prepare 250 g of mushroom.
- It's 575 g of flour.
- It's 200 g of butter.
- Prepare 220 ml of boiling water.
- It's 1 of egg.
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. The Best Chorizo Pie Recipes on Yummly Cheesy Chorizo Enchilada Pie, Chorizo Shepherd's Pie, Chorizo And Eggplant Skillet Pie. Chorizo, Chicken and Potato Open PieRice and Bread.
Chicken and chorizo pie instructions
- 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..
- Dice chorizo, mushrooms, onion and garlic. In a large pan mix the uncooked ingredients to the chicken. Season and leave on the side..
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- Make béchamel and let cool. Mix with the chicken filling..
- 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..
- Preheat oven to 180’C.
- Roll pastry lid and add a 1/2 inch hole in the centre to allow for the release of steam..
- Remove excess pastry and overlap the edges of the pie to make pie watertight..
- Egg wash the pie..
- Bake for 30 minutes at 180’C..
- Reduce heat to 160’C and bake for 90 minutes..
- Take out if the oven and let cool for filling to set..
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. Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Quick chicken & chorizo pies recipe at waitrose.com. I like to have all my. Read the Paella with chicken and chorizo recipe.