Chicken & chorizo picnic pies

Chicken & chorizo picnic pies

Tender chicken, chorizo, onion and garlic encased in crispy shortcrust pastry.

3.5 out of 5 stars(2) Rate this recipe
  • Makes6
  • CourseMain meal
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins

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Ingredients

  • 60g Cooks’ Ingredients Diced Chorizo
  • 500g essential Waitrose British Chicken Thigh Fillets, diced
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 2 tsp cornflour
  • 150ml chicken stock
  • ½ lemon, juice only
  • 2 tbsp parsley, finely chopped
  • 500g shortcrust pastry
  • 3 tbsp milk

Method

  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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

2,415kJ/ 578kcals

Fat

34.4g

Saturated Fat

10.7g

Carbohydrates

43.2g

Sugars

2.6g

Fibre

2.1g

Protein

24g

Salt

1.6g

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