Chicken & chorizo picnic pies

Name: Chicken & chorizo picnic pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 60 g Cooks’ Ingredients Diced Chorizo; 500 g essential Waitrose British Chicken Thigh Fillets, diced; 1 onion, chopped; 1 garlic clove, chopped; 2 tsp cornflour; 150 ml chicken stock; ½ lemon, juice only; 2 tbsp parsley, finely chopped; 500 g shortcrust pastry; 3 tbsp milk

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

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.