Chicken and Chorizo Pie

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There’s nothing the British love to eat more in the winter than a good old-fashioned pie. So we’ve given the classic a twist by introducing chorizo and a splash of St. Stefanus. Give it a try and share your creation with us on Facebook, Instagram or Twitter.

Ingredients

•    Olive oil
•    8 chicken thighs (skinless and boneless) or 4 chicken breasts, chopped
•    Half a chorizo ring
•    1 large leek, chopped
•    200g baby button mushrooms, halved
•    A handful of thyme sprigs
•    2tbsps plain flour
•    400ml chicken stock
•    150ml milk
•    A healthy splash of St. Stefanus (50-100ml)
•    A sheet of puff pastry
•    1 egg, beaten

For serving:

•    Seasonal vegetables – we recommend asparagus or tender-stem broccoli 

Method

Heat a drizzle of olive oil in a wide-based saucepan over a medium heat. You won’t need much as the chorizo will give off its own oil and add more flavour.

Next, add the chorizo and stir for a couple of minutes. Then add the chicken and fry gently for around 10 minutes.

Once the chicken is sealed, add the leek, mushrooms and thyme and fry for a further 10 minutes.

Now it’s time to start building up the sauce. First add two heaped tablespoons of plain flour and stir for a minute until the mixture thickens and starts to stick together. If it’s still oily, add more flour and repeat.

Once the mixture has come together, add the chicken stock followed by 150ml of milk and a healthy splash of St. Stefanus. 

Bring the mixture to the boil, cover and let it simmer for around 30-45 minutes, stirring occasionally. 

Once the liquid has thickened to a creamy texture, take the pan off the heat and allow it cool. Meanwhile, pre-heat the oven to 220˚C.

Transfer the mixture into your favourite pie dish. Roll out your puff pastry sheet and cover the pie. Decorate with any pastry off-cuts and pierce the top three tops.

Finally, brush one beaten egg over the top of the pastry (this will help to ensure a beautiful, golden crust) and put in the oven at 220˚C for around 30-40 minutes.

Serve with seasonal greens and a few glasses of St. Stefanus.

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