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Item price
£3.20Price per unit
£2.67/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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 |
---|---|
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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68.2p/litre