Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, chicken and chorizo pie. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chicken and chorizo pie is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Chicken and chorizo pie is something that I have loved my whole life. They are nice and they look fantastic.
In the third book in her best-selling Roasting Tin series, Rukmini Iyer conjures up speedy, midweek, one-tin recipes that show how easy it is to create delicious, flavoursome and balanced meals in no time at all. A hearty chicken and chorizo pie cooked on a bed of creamy leeks and covered with pastry. Chorizo, peppers and sherry bring a Spanish flair to a classic chicken pie recipe.
To get started with this recipe, we must prepare a few ingredients. You can have chicken and chorizo pie using 15 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Chicken and chorizo pie:
- Get 1 whole chicken
- Prepare 225 g chorizo
- Take 1 onion
- Prepare 2 cloves garlic
- Prepare 50 g flour
- Prepare 250 g milk
- Make ready Salt, pepper
- Make ready Fresh thyme
- Prepare Tbsp whole grain mustard
- Take Tbsp chicken stock
- Prepare 250 g mushroom
- Get 575 g flour
- Take 200 g butter
- Take 220 ml boiling water
- Prepare 1 egg
This month's recipe - Chicken & Chorizo Pie, cooked in the award winning kitchens of The Windmill, Mayfair by Pie Master Carl Smith For recipe details. It turns out chicken, chorizo, peppers and cider make the perfect pie filling. Topped with perfectly golden, crispy pastry. Dice your chorizo and add to a frying pan.
Instructions to make Chicken and chorizo pie:
- Steam the whole chicken and keep liquid. Let the chicken cool in order to debone and remove all skin and cartilage. Add the chicken to the liquid and refrigerate overnight.
- Dice chorizo, mushrooms, onion and garlic. In a large pan mix the uncooked ingredients to the chicken. Season and leave on the side.1. Make béchamel and let cool. Mix with the chicken filling.
- Make the hot water pastry. Flour, water and butter. Once pastry is made let cool and refrigerate for 20 minutes. Roll 2/3 of the pastry and line the tin.In a greased pie tin line the pastry and add the filling.
- Preheat oven to 180’C
- Roll pastry lid and add a 1/2 inch hole in the centre to allow for the release of steam.
- Remove excess pastry and overlap the edges of the pie to make pie watertight.
- Egg wash the pie.
- Bake for 30 minutes at 180’C.
- Reduce heat to 160’C and bake for 90 minutes.
- Take out if the oven and let cool for filling to set.
Cook until the fat begins to render out and the chorizo becomes nice and crispy. Remove it from the pan and keep the. For this Chicken & Chorizo pie I wanted a filling that packed serious flavour and wanted the chicken to be moist and tender. I used skinless chicken thighs and drumsticks and poached them with bay leaves, cloves, peppercorns, lemon peel and onions until the meat was falling from the bone. Traditional chicken pie is given a boost from spicy chorizo whilst spinach adds an extra helping of veg, all cooked in a rich creamy sauce and topped with Pour over boiling water to defrost, then squeeze out the excess water with the back of a spoon, then add to the chicken along with the chorizo, sage.
So that’s going to wrap this up for this special food chicken and chorizo pie recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
