Claire Sisk's chicken and chorizo pie
It's a dish fit for the weekend. Claire’s chicken and chorizo pie brings together tender chicken and spicy chorizo all encased in buttery rich puff pastry, making it the perfect formula for a delicious supper.
Claire Sisk’s Chicken and Chorizo Pie
Serves: 4-6
Ingredients
150g diced chorizo, diced into bite-sized pieces4 skinless, boneless chicken thighs, cut into bite-sized pieces400g cream of chicken soup320g ready-rolled shortcrust pastryPinch of dried thyme1 egg, beaten 1 tsp oil
Method
1. Preheat the oven to 200C/180C fan/Gas Mark 6.
2. Heat the oil in a pan and fry the chorizo until crispy. Set aside to cool.
3. In a bowl, mix the cream of chicken soup, diced chicken, thyme and cooled chorizo until well combined.
4. Roll out two thirds of the pastry and use it to line a greased pie dish, leaving any excess pastry hanging over the edges.
5. Pour the chicken and chorizo mixture into the pastry in the dish, shaking the dish to make sure it is evenly dispersed.
6. Roll out the remaining pastry to make a lid to cover the pie. Brush the edges of the base pastry with beaten egg, then lay the pastry lid on top, pressing the edges firmly together. Fold over the excess pastry onto the top of the pie to create a rustic effect.
7. Make a small hole in the top of the pie to allow steam to escape. Brush the top with beaten egg.
8. Bake for 30 minutes, or until the pastry is golden brown. Serve with veg of your choice, and some fluffy mashed potato