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Chicken & chorizo picnic pies
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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 June 2015.