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. This wholesome pie is perfect weekend fodder. Flavour your Spanish sausage and chicken with sherry, parsley and a hint of cream.

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.

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, chicken and chorizo pie. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look 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. This wholesome pie is perfect weekend fodder. Flavour your Spanish sausage and chicken with sherry, parsley and a hint of cream.

Chicken and chorizo pie is one of the most well liked of current trending meals on earth. It's simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Chicken and chorizo pie is something which I've loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have 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:

1. {Take 1 of whole chicken.
2. {Get 225 g of chorizo.
3. {Get 1 of onion.
4. {Get 2 cloves of garlic.
5. {Make ready 50 g of flour.
6. {Make ready 250 g of milk.
7. {Make ready of Salt, pepper.
8. {Make ready of Fresh thyme.
9. {Take Tbsp of whole grain mustard.
10. {Make ready Tbsp of chicken stock.
11. {Get 250 g of mushroom.
12. {Take 575 g of flour.
13. {Prepare 200 g of butter.
14. {Get 220 ml of boiling water.
15. {Get 1 of egg.

Cook until the fat begins to render out and the chorizo becomes nice and crispy. Remove it from the pan and keep the. 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. 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:

1. 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..
2. Dice chorizo, mushrooms, onion and garlic. In a large pan mix the uncooked ingredients to the chicken. Season and leave on the side..
3. .
4. Make béchamel and let cool. Mix with the chicken filling..
5. 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..
6. Preheat oven to 180’C.
7. Roll pastry lid and add a 1/2 inch hole in the centre to allow for the release of steam..
8. Remove excess pastry and overlap the edges of the pie to make pie watertight..
9. Egg wash the pie..
10. Bake for 30 minutes at 180’C..
11. Reduce heat to 160’C and bake for 90 minutes..
12. 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. Deliciousness of chicken with hearty chorizo in a traditional pie recipe. Made with Jus-Rol shortcrust pastry and dried rosemary. For best results when making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get completely cold before topping with the pastry. For this Chicken & Chorizo pie I wanted a filling that packed serious flavour and wanted the chicken to be moist and tender.

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