A good pie is a difficult thing to beat at this time of year, and it really doesn’t need to be difficult. All butter shop bought pastries make the process very quick, and no less delicious.
Chorizo is a favourite of mine, it imparts such loveliness, spice and slippery fat, which coats and protects otherwise potentially dry boneless chicken. I used it yesterday in this punchy little pie of chicken and chorizo in a rich tomato sauce, packed full of flavour and moisture which will take your breath away when you lift off that pastry lid.
Maybe I exaggerate, I don’t know, it felt that way for me.
This recipe makes two pies in my Le Creuset mini oval cocottes.
Chicken & Chorizo Pies
Ingredients
500g diced chicken (preferably thigh – it has more flavour)
200g cooking chorizo, sliced
1 tin tomatoes
a handful of chopped flat leaf parsley
2 fat cloves of garlic, peeled and finely chopped
2 tsp Spanish paprika
1 mild red chilli, deseeded and finely chopped
15g butter & 1 tbsp olive oil for frying
1 egg, beaten
Shop bought puff pastry – pref all butter and pre rolled as we are being lazy here.
Method
Sauté the chicken until it starts to brown over a medium heat in the oil and butter. Remove the chicken and sauté the chorizo for a few minutes until it starts to release oil, then add the garlic and chilli for a minute or so, stirring to ensure it doesn’t burn.
Add the tomatoes, paprika & chicken and bring to the boil. Reduce the heat and the sauce to a low simmer for 10 minutes. Season to taste. Add the parsley just before placing in the pie dish.
Roll the pastry if required to cover each pie dish. Divide the pie filling between each (buttered) pie dish. Add the pastry lid, brush with the beaten egg and cook for 20 minutes or so at 180 degrees celsius, or until the pie top is delightfully crispy and brown.
Enjoy!
These look so good. Better than some of the pies I’ve had recently in London gastropubs.
lovely! also, great inspiration – i bought 8 mini cocottes about 6 months ago and have never used them. i know what i’ll be filling them with now!
once again, that sounds fabulous!
Mmm, lovely. I spotted your tweets about this pie the other day and had complete lunch envy!
Brilliant typefacing!
Bah, I was trying to avoid pie, but just sounded too tasty not to try.
I have serious pie dish envy. All we have at the moment are wee ramekins. They just won’t do. Particularly for a pie as proud as this..Must rectify. Soon.
This looks yummy and I really like the pastry pie writing! This is an idea I’m going to try.
I am pie eyed now!
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Looks to die for! Great idea!
Although I would probably go for a home made pastry, with added truffle shavings into the batter to give it a bit of a strong, rich flavour! Very excited to try that!
Lovely idea but would the truffle go with the chorizo? Nice idea with just chicken though. I like puting truffle slices under the skin :)
You are right, just with chicken sounds more like it! You could even add some chopped green onion, now that the season is approaching :D
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What is “cooking Chorizo”? How is it different from normal Chorizo?
It is – cooking chorizo is a fresher more tender sausage. I much prefer it in flacour and texture. If in London, try the one from Brindisa.
Well, I just used regular chorizo, and it was wonderful… I even put the word PIE on top :-)
http://twitpic.com/6wl2s9
Great to hear! I love writing PIE on top too :)
Going out to buy nice dishes now………lets hope I can make the pie look as good as yours!!
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