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Cooks' Ingredients Diced Chorizo2x60g
2x60gItem price
£3.30Price per unit
£2.75/100gTender chicken, chorizo, onion and garlic encased in crispy shortcrust pastry.
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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.
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.
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.
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 item when made using specific products in recipe
Energy | 2,415kJ/ 578kcals |
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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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£2.75/100g0 added
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Quantity of Essential Chicken Thigh Fillets, Skinless & Boneless in trolley 0
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£4.76 each est.Price per unit
£8.50/kg0kg added
0kg in trolley
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18p each est.Price per unit
£1.15/kg0 added
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70pPrice per unit
70p each0 added
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£1.25Price per unit
£5/kg0 added
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£3.30Price per unit
66p/100g0 added
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35pPrice per unit
35p each0 added
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80pPrice per unit
32p/10g0 added
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£1.25Price per unit
£3.91/kg0 added
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£1.55Price per unit
68.2p/litre