Chicken and Chorizo Pies

Serves 12
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Directions

  1. 1Season boneless, skinless chicken thighs.
  2. 2Fry the seasoned chicken thighs in a pan until lightly charred and just cooked through, then remove and set aside.
  3. 3Add diced chorizo to the pan and fry until it leaks fat and crisps slightly.
  4. 4Add finely diced red onion, celery, and garlic to the pan with the chorizo and continue frying until softened and the chorizo is crispy.
  5. 5Stir in flour to create a roux, then gradually add chicken stock, whisking to avoid lumps.
  6. 6Stir in crème fraîche, the resting juices from the chicken, lemon juice, tomato puree, and fresh parsley.
  7. 7Simmer and stir the sauce frequently for 10 minutes until it's nice and thick.
  8. 8Dice the cooked chicken into small pieces and stir them into the thickened sauce.
  9. 9Slice 12 circles (10.5cm/4") from shortcrust pastry for the bases and 12 circles (7.5cm/3") for the lids from either puff pastry or excess shortcrust pastry.
  10. 10Grease a muffin tin and place the larger pastry circles into the holes, gently pressing to create cups.
  11. 11Spoon the chicken and chorizo filling into the pastry cups.
  12. 12Top with the smaller pastry lids and gently press the edges to seal.
  13. 13Brush the tops of the pies with beaten egg wash.
  14. 14Cut a couple of small steam holes in the top of each pie.
  15. 15Bake the pies until golden and delicious, around 25 minutes at 190C/375F.

Ingredients

  • 1.5 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 0.5 tsp Salt
  • 0.25 tsp Onion Powder
  • 0.25 tsp Garlic Powder
  • 0.25 tsp Black Pepper
  • 0.125 tsp Cayenne Pepper
  • 600 g boneless skinless Chicken Thighs
  • 1 tbsp Olive Oil
  • 130 g diced Spanish Chorizo
  • 1 large Red Onion
  • 1 medium/large stalk of Celery
  • 2 cloves of Garlic
  • 3 tbsp Plain Flour
  • 480 ml Chicken Stock
  • 120 g Crème Fraîche
  • 2 tbsp finely diced Fresh Parsley
  • 1 tbsp Tomato Puree
  • 0.5 small Lemon, juice only
  • 2 320g sheets of Shortcrust Pastry
  • 1 320g sheet of Puff pastry
  • 1 Egg, beaten for egg wash

Equipment

panwooden spatulatongsmuffin tinknifeegg wash brushsmall pot or bowl

Tips

  • Chorizo: 130g is the perfect amount and what size pre-diced chorizo packs typically come in. You can also dice a full chorizo finely.
  • Crème Fraîche: Ensure it's close to room temperature and full-fat to prevent curdling.
  • Puff Pastry: Shortcrust pastry is essential for a sturdy base. Puff pastry can be used for the lids, or you can roll out excess shortcrust pastry.