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Quick chicken & chorizo pies
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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.
Typical values per serving:
This recipe was first published in December 2014.