Quick chicken & chorizo pies


320g puff pastry sheet
2 tbsp milk
1 tbsp olive oil
60g Cooks’ Ingredients Diced Chorizo
500g essential Waitrose Leeks, sliced
1 tsp fresh or dried rosemary
1 tsp smoked paprika
2 tbsp plain flour
750ml hot chicken stock
1 pack essential Waitrose
6 British Chicken Thigh Fillets, cubed
2 red skinned potatoes, peeled and diced 
Green cabbage, steamed and shredded, to serve



1. Preheat the oven to 220°C, gas mark 7. Open out the pastry sheet and using a cutter, stamp out stars or other festive shapes. Transfer to a baking sheet, brush with milk and bake for 10–15 minutes until puffed and golden brown.

2. Meanwhile, heat the oil in a large saucepan and cook the chorizo and leeks together for 5 minutes until the leeks have softened. Stir in the rosemary, paprika and flour and cook for 1 minute then stir in the hot stock.

3. Add the chicken and potatoes and simmer gently for 15 minutes until the potatoes are tender and the chicken is cooked through with no pink meat.

4. Divide the chicken mixture between 6 shallow bowls and top each serving with some pastry stars. Serve with steamed cabbage.


Quick chicken & chorizo pies
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes 40 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 2,160kJ
Fat 29.9g
Saturated Fat 11.8g
Carbohydrate 35g
Sugars 4.7g
Protein 27g
Salt 2.2g
Fibre 5g

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4 stars

Average user rating Based on 66 ratings

This recipe was first published in Fri Dec 05 14:56:00 GMT 2014.