Chicken and chorizo pie
Chicken and chorizo pie

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive 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.

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. Infused with spicy chorizo and topped in crispy filo pastry, this pie is hearty, filling and full of flavour too. Chorizo, peppers and sherry bring a Spanish flair to a classic chicken pie recipe.

Chicken and chorizo pie is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Chicken and chorizo pie is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have chicken and chorizo pie using 15 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Chicken and chorizo pie:
  1. Get 1 whole chicken
  2. Prepare 225 g chorizo
  3. Take 1 onion
  4. Get 2 cloves garlic
  5. Take 50 g flour
  6. Get 250 g milk
  7. Get Salt, pepper
  8. Get Fresh thyme
  9. Take Tbsp whole grain mustard
  10. Prepare Tbsp chicken stock
  11. Prepare 250 g mushroom
  12. Make ready 575 g flour
  13. Get 200 g butter
  14. Get 220 ml boiling water
  15. Prepare 1 egg

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. 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. Deliciousness of chicken with hearty chorizo in a traditional pie recipe.

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.1. Make béchamel and let cool. Mix with the chicken filling.
  3. 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.
  4. Preheat oven to 180’C
  5. Roll pastry lid and add a 1/2 inch hole in the centre to allow for the release of steam.
  6. Remove excess pastry and overlap the edges of the pie to make pie watertight.
  7. Egg wash the pie.
  8. Bake for 30 minutes at 180’C.
  9. Reduce heat to 160’C and bake for 90 minutes.
  10. Take out if the oven and let cool for filling to set.

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. 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. For this Chicken & Chorizo pie I wanted a filling that packed serious flavour and wanted the chicken to be moist and tender. 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.

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