Save to your scrapbook
Chicken & chorizo picnic pies
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
60g Cooks’ Ingredients Diced Chorizo
500g essential Waitrose British Chicken Thigh
1 onion, chopped
1 clove garlic, chopped
2 tsp cornflour
150ml chicken stock
1/2 lemon, juice only
2 tbsp parsley, finely chopped
500g pack shortcrust pastry
3 tbsp milk
1. Cook the chorizo, chicken, onion and garlic in a pan for 8–10 minutes until the chicken is golden and cooked through with no pink meat.
2. Stir in the cornflour, cook for a few seconds, add the stock and lemon juice, and bring to a simmer. Take off the heat and stir in the parsley.
3. Preheat the oven to 200ºC, gas mark 6. On a lightly floured surface, roll out the pastry thinly and cut out 12 x 12cm rounds. Place half the discs on a large baking sheet. Spoon some filling on top of each disc, leaving a narrow border around the edge. Brush the borders with milk, then place the remaining discs on top.
4. Using a fork, press around the edges of each pie to seal, then make a little hole in the centre of each. Brush with milk and bake for 20–25 minutes until golden and piping hot. Serve warm or cold.
Typical values per serving:
Phillip Schofield recommends St Stefanus Blonde Belgian beer
This recipe was first published in Wed Jun 10 14:51:00 BST 2015.