It turns out chicken, chorizo, peppers and cider make the perfect pie filling. Topped with perfectly golden, crispy pastry. A straight 10/10.
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Serves
4
Puff Pastry
Chorizo
Skinless Chicken Thighs
Plain Flour
Egg
Bell Peppers
Onion
Cider
Chicken Stock
Parsley
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content.
Serves
4
Puff Pastry
Chorizo
Skinless Chicken Thighs
Plain Flour
Egg
Bell Peppers
Onion
Cider
Chicken Stock
Parsley
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Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Dice your chorizo and add to a frying pan. Cook until the fat begins to render out and the chorizo becomes nice and crispy. Remove it from the pan and keep the oil in the pan. Slice up your peppers and add to your chorizo oil and stir. Next, chop up your onions and add this to the pan. Cook until they have softened.
Step 3.
Slice up your chicken and add to the pan. Mix together until it has cooked through. At this point add your cooked chorizo back into the pan and stir. Next, mix in 4 tbsp of flour followed by your cider and chicken stock. Combine everything and allow the sauce to thicken. Once very thick, chop up your parsley and add this along with a grinding of pepper.
Step 4.
It’s pastry time. Spread your remaining flour over a chopping board and place your first sheet of pastry down. Take a rolling pin and roll the pastry until it is wide enough to fill the dish. Add it to the base of your pie dish and flatten it all the way to the edge.
Step 5.
Now add your pie filling and top it off with your second roll of puff pastry. Pinch the outside of dish to seal the edges. Cut off any excess pastry. Score the top of the pie. Brush egg yolk over the top, sprinkle over some salt and whack it in the oven for 30 minutes.
Step 6.
Once perfectly golden, remove from the oven, carve up the beast and tuck in.
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