Chicken & chorizo picnic pies

Name: Chicken & chorizo picnic pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 130 g pack Cooks’ Ingredients Diced Chorizo; 500 g pack slower reared chicken thigh fillets; 1 onion, chopped; 1 clove garlic, chopped; 2 tsp cornflour; 150 ml chicken stock; ½ lemon, juice; 25 g pack flat leaf parsley, leaves finely chopped; 320 g packs shortcrust pastry sheets; 3 tbsp milk, for brushing

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
Pluscooling

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½ x 130g pack Cooks’ Ingredients Diced Chorizo
500g pack slower reared chicken thigh fillets
1 onion, chopped
1 clove garlic, chopped
2 tsp cornflour
150ml chicken stock
½ lemon, juice
½ x 25g pack flat leaf parsley, leaves finely chopped
2 x 320g packs shortcrust pastry sheets
3 tbsp milk, for brushing

Heat a frying pan over a medium-high heat. Cook the chorizo, chicken, onion and garlic together for 8-10 minutes, or 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, stirring, until thickened. Take off the heat, stir in the parsley and season. Allow to cool.
Preheat the oven to 200ºC, gas mark 6 and line a large baking sheet with baking parchment. Unroll both packs of pastry on the paper and cut out 12 x 12cm rounds using a saucer or bowl as a guide. (You can make 4 x 12cm circles from each sheet, then reroll the offcuts to give 4 more, dusting with flour, if needed). Place half the discs on a large baking sheet. Divide the 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. Use any leftover pastry to make little decorations, if you like, and attach with a dab of milk. Brush the pies with milk and bake for 20-25 minutes, until golden and piping hot. Serve warm or cold with a seasonal salad on the side if you wish.

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