MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Chorizo Pie
Categories: Poultry, Vegetables, Herbs, Pork, Dairy
Yield: 4 servings

1 tb Olive oil
8 Skinned chicken thigh
- fillets; in chunky pieces
125 g Chorizo; sliced
1 lg Onion; fine chopped
- sprigs thyme
4 cl Garlic; fine chopped
3 tb A-P flour
150 ml White wine
350 ml Chicken stock
75 ml Crème fraîche
1/2 Lemon; juiced
320 g Ready-made puff pastry
1 lg Egg; beaten

Heat the olive oil in a non-stick frying pan over a
medium-high heat and season the chicken pieces. Cook the
chicken, in batches if necessary, until golden and
caramelised. Scoop out onto a plate with a slotted
spoon.

Add the chorizo to the pan and cook until slightly crisp
and the oil has turned red. Scoop out onto the plate of
chicken, then gently cook the onion and thyme in the pan
with a pinch of salt for 10 minutes until softened. Add
the garlic and cook for another few minutes, then stir
in the flour and cook for 1 minute.

Pour in the wine and bubble for 1 minute, then gradually
add the stock, whisking the whole time. Add the chicken
and chorizo back to the pan, as well as any resting
juices from the plate, and bring to a simmer. Bubble for
20 minutes until the chicken is tender, skimming off any
excess fat from the surface - but don’t throw it away.
Stir in the crème fraîche and lemon juice, and season -
go easy on the salt as the chorizo itself can be salty.
Remove the thyme sprigs.

If you have time, cool the filling mixture completely -
the steam from the hot filling will mean a less crisp
pastry. If you’re making the filling more than 1 hour
ahead, cool to room temperature and then chill.

Set the oven to 200ºC/400ºF (fan 180C/360F) gas 6.

Tip the filling into a 26cm x 20cm lipped baking dish.
Brush the rim of the dish with the egg, then layer over
the pastry and use your thumbs or a fork to crimp the
edge, and press and stick down. Use a sharp knife to
make a small cross in the middle of the pastry to allow
the steam to escape. You could also lightly score the
pastry with the back of a knife in a diamond pattern, if
you like. Cook in the oven for 30-35 minutes or until
golden.

By: Adam Bush

RECIPE FROM: https://www.olivemagazine.com

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