Chicken and chorizo mug pot pie
To celebrate British Pie Week, John's taking Lorraine's love of Spanish food and putting Mediterranean twist on the humble British classic.
Makes 4
Ingredients:2 tbsp olive oil500g boneless and skinless chicken thigh, trimmed of excess fat and diced250g chorizo sausage, cut into half moon slices2 leeks, shredded2 sprigs fresh thymeSalt and pepper2 cloves garlic, minced500ml chicken stock1 yellow pepper, in small dice1 red pepper, in small diceA pinch of saffron threads50g crème fraiche320g packet ready-rolled puff pastry1 egg, beaten to glaze
Equipment:4 x oven-proof mugs
Method:
In a heavy-based saucepan or casserole heat 1 tablespoon of olive oil over a medium-high heat. Add the chicken and chorizo and fry for a few minutes, turning once, until the chicken is lightly browned. Remove the chicken from the pan (leave the oil in) and set aside.
Reduce the heat of the pan to low and add the remaining oil along with the leeks, thyme, and a pinch of salt and pepper. Fry for a good 20 minutes, stirring occasionally, until the leeks are incredibly soft.
Return the chicken to the pan along with the garlic, and chicken stock. Bring to a boil then reduce to a simmer, stirring occasionally and cook until the liquid has reduced by half.
Remove from the heat and stir in the peppers, saffron and crème fraiche, then taste to check the seasoning – add more salt and pepper if necessary
Preheat the oven to 200C/180C fan/gas mark 6
Divide the filling between the 4 mugs. Unroll the pastry and cut out 4 discs, just slightly bigger than the top of the mug. Pop a disc of pastry onto one of the mugs, tucking the excess pastry into the mug, and repeat.
Glaze the top of each pie with the beaten egg and stab a steam hole into the centre of the pastry. Bake for 30 minutes, until golden brown.