CHORIZO PIE RECIPES

Steps:

• Heat the oil in a large flameproof casserole dish. Brown the chicken thighs in batches until golden, then transfer to a plate. Add the onions to the dish and cook for 5 mins until soft, then add the chorizo and cook for 2 mins more until the orangey oils are released into the pan. Stir in the flour for 1 min, then add the sherry and bubble for 2 mins until most has evaporated. Return the chicken to the pan, add the stock, cover with a lid and simmer for 40 mins or until tender.
• Using a slotted spoon, scoop the chicken pieces out of the pan and transfer to a plate. Use 2 forks to shred the meat into chunky bite-sized pieces. Meanwhile, add the cream to the pan, increase the heat and bubble for 10-15 mins until the liquid has reduced to a white sauce consistency. Add seasoning (remembering that the chorizo can be quite salty) and return the chicken to the pan along with the parsley. Transfer to a pie dish (ours was 20cm x 25cm) and place a pie funnel or piping nozzle in the centre. Set aside to cool a little while you prepare the pastry.
• Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Brush a little beaten egg around the rim of the pie dish then, using your rolling pin to help, lift the pastry over the dish. Trim away any excess pastry, then pinch the edges with your forefingers and thumb to crimp. Brush with a thin layer of beaten egg. If you like, you can use your pastry offcuts to decorate the pie, then brush with beaten egg. Bake for 45 mins or until golden brown and the filling is piping hot. Serve with your favourite veg.

Steps:

• 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 (see ‘Good fats’, above). 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.
• Heat the oven to 200C/fan 180C/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.