Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken and chorizo pie. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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. Infused with spicy chorizo and topped in crispy filo pastry, this pie is hearty, filling and full of flavour too. Chorizo, peppers and sherry bring a Spanish flair to a classic chicken pie recipe.
Chicken and chorizo pie is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Chicken and chorizo pie is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook chicken and chorizo pie using 15 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and chorizo pie:
- Make ready 1 whole chicken
- Make ready 225 g chorizo
- Take 1 onion
- Take 2 cloves garlic
- Make ready 50 g flour
- Prepare 250 g milk
- Prepare Salt, pepper
- Prepare Fresh thyme
- Make ready Tbsp whole grain mustard
- Prepare Tbsp chicken stock
- Get 250 g mushroom
- Take 575 g flour
- Prepare 200 g butter
- Make ready 220 ml boiling water
- Make ready 1 egg
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. Tilt the pan so that the liquid runs to one side and sprinkle the flour over the vegetables, chicken and chorizo.
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.
Stir it in quickly, then set the pan level and stir the cooking liquor. 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. 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. 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.
So that’s going to wrap this up for this exceptional food chicken and chorizo pie recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
