Chicken and chorizo pie
Chicken and chorizo pie

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chicken and chorizo pie. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chicken and chorizo pie is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Chicken and chorizo pie is something that I’ve loved my entire life.

Chorizo, peppers and sherry bring a Spanish flair to a classic chicken pie recipe. 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. This wholesome pie is perfect weekend fodder.

To begin with this recipe, we must prepare a few components. You can cook 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:
  1. Get 1 whole chicken
  2. Get 225 g chorizo
  3. Make ready 1 onion
  4. Make ready 2 cloves garlic
  5. Get 50 g flour
  6. Prepare 250 g milk
  7. Take Salt, pepper
  8. Make ready Fresh thyme
  9. Make ready Tbsp whole grain mustard
  10. Prepare Tbsp chicken stock
  11. Make ready 250 g mushroom
  12. Get 575 g flour
  13. Prepare 200 g butter
  14. Prepare 220 ml boiling water
  15. Make ready 1 egg

Dice your chorizo and add to a frying pan. 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.

Instructions to make Chicken and chorizo pie:
  1. 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.
  2. Dice chorizo, mushrooms, onion and garlic. In a large pan mix the uncooked ingredients to the chicken. Season and leave on the side.
  4. Make béchamel and let cool. Mix with the chicken filling.
  5. 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.
  6. Preheat oven to 180’C
  7. Roll pastry lid and add a 1/2 inch hole in the centre to allow for the release of steam.
  8. Remove excess pastry and overlap the edges of the pie to make pie watertight.
  9. Egg wash the pie.
  10. Bake for 30 minutes at 180’C.
  11. Reduce heat to 160’C and bake for 90 minutes.
  12. Take out if the oven and let cool for filling to set.

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. Deliciousness of chicken with hearty chorizo in a traditional pie recipe. Made with Jus-Rol shortcrust pastry and dried rosemary. 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.

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