CHICKEN & CHORIZO PIES

25 mins
Serves 12
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Directions

  1. 1Combine the chicken seasoning in a small pot or bowl, then lay out the thighs and evenly sprinkle the seasoning over both sides of the thighs.
  2. 2Heat 1 tbsp oil in a large pan over medium-high heat. Once hot, add the thighs and fry both sides for around 4-5mins, until lightly charred and just about cooked right through the centre (they will carry on cooking as they rest and when in the pies). If they start charring too aggressively just lower the heat slightly. Remove and place on a plate to one side. Lower the heat to medium.
  3. 3Add the chorizo to the pan and fry for a couple of minutes until it starts to leak out fat and crisp very slightly.
  4. 4Add the onion, celery and garlic and continue frying until it all softens right down and the chorizo crisps up a little more. Don't rush this - you need to render out the fat from the chorizo and sweeten/soften the onion.
  5. 5Stir in the flour to create a roux, then gradually add the stock, whisking as you go to avoid lumps.
  6. 6Stir in the crème fraîche, then stir in the tomato puree, lemon juice, parsley and the resting juices from the chicken. Simmer and stir somewhat frequently for 10 minutes until the sauce is nice and thick.
  7. 7Dice the chicken into small pieces then stir into the sauce.
  8. 8Slice 12x 10.5cm/4" circles from the shortcrust pastry. Grease the tin holes then place in the pastry, ensuring you gently press it against the tin, creating 12 'cups'. For the lids, you'll need to cut out 12x circles the same size as the rim of the holes (should be 7.5cm/3"). You can either use puff pastry, or roll out the excess shortcrust pastry and use that.
  9. 9Spoon the filling into the cups, then top with the lids and use your fingers to gently press around the edges so it sticks to the base.
  10. 10Brush the tops with egg wash, slice in a couple of small steam holes then bake in the oven for around 25 minutes until deep golden and crisp. Leave to rest for 5 or so mins then tuck in and enjoy!

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 large Red Onion, finely diced
  • 1 medium/large medium/large stalk of Celery, finely diced
  • 2 cloves cloves of Garlic, finely diced
  • 3 tbsp Plain Flour
  • 480 ml Chicken Stock
  • 120 g Crème Fraîche, at room temp
  • 2 tbsp finely diced Fresh Parsley
  • 1 tbsp Tomato Puree
  • 0.5 small small Lemon, juice only
  • 2 x 320g/11.3oz sheets of Shortcrust Pastry
  • 1 x 320g/11.3oz sheet of Puff pastry
  • 1 Egg Egg, beaten for egg wash

Equipment

panmuffin tinbowlsmall potwhisk

Tips

  • For the lids, you'll need to cut out 12x circles the same size as the rim of the holes (should be 7.5cm/3"). You can either use puff pastry, or roll out the excess shortcrust pastry and use that.
  • Crème Fraîche is important that this is close to room temp AND full-fat, otherwise it might curdle.
  • Shortcrust pastry is essential for a sturdy base, but I actually like to do puff pastry on top.