Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chicken and chorizo pie. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
In the third book in her best-selling Roasting Tin series, Rukmini Iyer conjures up speedy, midweek, one-tin recipes that show how easy it is to create delicious, flavoursome and balanced meals in no time at all. Chorizo, peppers and sherry bring a Spanish flair to a classic chicken pie recipe. Infused with spicy chorizo and topped in crispy filo pastry, this pie is hearty, filling and full of flavour too.
Chicken and chorizo pie is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Chicken and chorizo pie is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken and chorizo pie using 15 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and chorizo pie:
- Prepare 1 whole chicken
- Prepare 225 g chorizo
- Get 1 onion
- Make ready 2 cloves garlic
- Get 50 g flour
- Make ready 250 g milk
- Make ready Salt, pepper
- Take Fresh thyme
- Make ready Tbsp whole grain mustard
- Take Tbsp chicken stock
- Prepare 250 g mushroom
- Take 575 g flour
- Get 200 g butter
- Make ready 220 ml boiling water
- Make ready 1 egg
For best results when making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get completely cold before topping with the pastry. It turns out chicken, chorizo, peppers and cider make the perfect pie filling. Topped with perfectly golden, crispy pastry. Dice your chorizo and add to a frying pan.
Instructions to make Chicken and chorizo pie:
- 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.1. 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.
Cook until the fat begins to render out and the chorizo becomes nice and crispy. Remove it from the pan and keep the. 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. Traditional chicken pie is given a boost from spicy chorizo whilst spinach adds an extra helping of veg, all cooked in a rich creamy sauce and topped with Pour over boiling water to defrost, then squeeze out the excess water with the back of a spoon, then add to the chicken along with the chorizo, sage. I use cooking chorizo and chicken thighs, as they have the best flavour and stay moist.
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