Chicken and Chorizo Pies
Serves 12
Directions
- 1Season boneless, skinless chicken thighs.
- 2Fry the seasoned chicken thighs in a pan until lightly charred and just cooked through, then remove and set aside.
- 3Add diced chorizo to the pan and fry until it leaks fat and crisps slightly.
- 4Add finely diced red onion, celery, and garlic to the pan with the chorizo and continue frying until softened and the chorizo is crispy.
- 5Stir in flour to create a roux, then gradually add chicken stock, whisking to avoid lumps.
- 6Stir in crème fraîche, the resting juices from the chicken, lemon juice, tomato puree, and fresh parsley.
- 7Simmer and stir the sauce frequently for 10 minutes until it's nice and thick.
- 8Dice the cooked chicken into small pieces and stir them into the thickened sauce.
- 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.
- 10Grease a muffin tin and place the larger pastry circles into the holes, gently pressing to create cups.
- 11Spoon the chicken and chorizo filling into the pastry cups.
- 12Top with the smaller pastry lids and gently press the edges to seal.
- 13Brush the tops of the pies with beaten egg wash.
- 14Cut a couple of small steam holes in the top of each pie.
- 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.
Related recipes
Ensaladilla de gambas al ajillo
Spanish · Drink
Ginger Beer
Spanish · Drink
ALITAS DE POLLO
Spanish · Drink1h 45m
Agua de pepino
Spanish · Drink
MARINATED GRILLED CHICKEN // MOJO ROJO
Spanish · Drink
Bebida natural de pistacho
Spanish · Drink
Bebida de Maca Caliente
Spanish · Drink5m
Bebida de Moringa
Spanish · Drink
Té verde quemagrasa
Spanish · Drink
Focaccine con le patate
Spanish · Drink1h 20m
burnt leek with romesco sauce
Spanish · Drink50m
Perlas de Mango con Bebida Refrescante
Spanish · Drink