As well as the obvious everyday essentials such as eggs, milk and butter, you’ll always find one ingredient lurking in my fridge – chorizo.
It’s magical! You only need a tiny amount but it’ll perk up the most boring of meals and keeps well for ages.
I often throw it into ‘fridge fried rice’ – a concoction created to use up any leftover veg, fish or meat, sprinkled with a few liberal dashes of soy sauce.
And just recently I’ve fried just a few slices, added a couple of handfuls of frozen peas and some veg stock, whizz with a stick blender and voila it makes THE most delicious pea soup.
Here I’ve shared a recipe from this year’s Dairy Diary which uses chorizo in a scrummy chicken pie – it’s just gorgeous comfort food. I’m treating myself to a generous slice after a hike in the Lakeland Fells this week – perfect!
Chicken & Chorizo Pie
Calories 751 per portion
Fat 51g (24g sat) per portion
Suitable for freezing
Ingredients
- Chorizo 110g (4oz), chopped
- Chicken 4 breasts, cut into chunks
- Olive oil 1 tbsp
- Plain flour 1 tbsp
- Chicken stock 250ml (9fl oz)
- Double cream 4 tbsp
- Canned sweetcorn 198g can, drained
- Ready-rolled puff pastry 320g pack
- Beaten egg for brushing
- Steamed green vegetables to serve (optional)
Instructions
- Preheat oven to 200°C/180°fan/Gas 6. Fry chorizo and chicken chunks in olive oil for about 7 minutes, until chicken is just cooked.
- 2 Add flour and cook for 1 minute, stirring, then pour in stock, stirring continuously for a further minute. Stir in cream and sweetcorn, season to taste and spoon mixture into a pie dish.
- 3 Brush dish rim with water then cover with pastry. Trim and crimp edges and use trimmings for decorations. Brush with egg.
- 4 Stand pie dish on a baking sheet and bake for 25-30 minutes until pastry is puffed and golden. Cut pie into wedges and serve immediately with green vegetables, if wished.
#chorizo
#tripletested
#delicious
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