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    Chicken & chorizo picnic pies

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    Chicken & chorizo picnic pies

    • Preparation time: 20 minutes
    • Cooking time: 20-25 minutes
    • Total time: 45 minutes

    Makes: 6


    60g Cooks’ Ingredients Diced Chorizo

    500g essential Waitrose British Chicken Thigh
    Fillets, diced 

    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.

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