Quick chicken & chorizo pies

Name: Quick chicken & chorizo pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 320 g puff pastry sheet; 2 tbsp milk; 1 tbsp olive oil; 60 g Cooks’ Ingredients Diced Chorizo; 500 g essential Waitrose Leeks, sliced; 1 tsp fresh or dried rosemary; 1 tsp smoked paprika; 2 tbsp plain flour; 750 ml hot chicken stock; 1 pack essential Waitrose 6 British Chicken Thigh Fillets, cubed; 2 red skinned potatoes, peeled and diced; 1 Green cabbage, steamed and shredded, to serve

These savoury, smoky, individual pies are topped with decorative pastry stars and are sure to be a hit at dinner-time!

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Serves6
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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Ingredients

320g puff pastry sheet
2 tbsp milk
1 tbsp olive oil
60g Cooks’ Ingredients Diced Chorizo
500g essential Waitrose Leeks, sliced
1 tsp fresh or dried rosemary
1 tsp smoked paprika
2 tbsp plain flour
750ml hot chicken stock
1 pack essential Waitrose 6 British Chicken Thigh Fillets, cubed
2 red skinned potatoes, peeled and diced
1 Green cabbage, steamed and shredded, to serve

Method

Preheat the oven to 220°C, gas mark 7. Open out the pastry sheet and using a cutter, stamp out stars or other festive shapes. Transfer to a baking sheet, brush with milk and bake for 10–15 minutes until puffed and golden brown.
Meanwhile, heat the oil in a large saucepan and cook the chorizo and leeks together for 5 minutes until the leeks have softened. Stir in the rosemary, paprika and flour and cook for 1 minute then stir in the hot stock.
Add the chicken and potatoes and simmer gently for 15 minutes until the potatoes are tender and the chicken is cooked through with no pink meat.
Divide the chicken mixture between 6 shallow bowls and top each serving with some pastry stars. Serve with steamed cabbage.