Chicken and Chorizo Pie for 2

Rescaled from 6 servings.

Filling also works well as a cassarole. Sherry can be replaced with white wine.

pre-heat oven gas mark 6 bake 45mins
50ml
  • 0.05l
  • 3 1⁄3tbsp
  • 10tsp
  • 0.211cup
  • 0.088pint
 single cream 		place all in pie dish and season cover and trim and pinch edges brush with more egg
200ml
  • 1⁄5l
  • 13 1⁄3tbsp
  • 40tsp
  • 0.845cup
  • 0.352pint
 chicken stock 		cover and simmer 40mins remove and shred chicken with forks
1⁄3 tbsp
  • 0.005 l
  • 5 ml
  • 1 tsp
  • 0.021 cup
  • 0.009 pint
 olive oil 		brown remove from pan
3 1⁄3 chicken thighs remove bone and skin
33 1⁄3ml
  • 0.033l
  • 2.22tbsp
  • 6 2⁄3tsp
  • 0.141cup
  • 0.059pint
 dry sherry 		bubble 2mins
16 2⁄3g
  • 0.017kg
  • 0.037lb
  • 0.588oz
 plain flour 		stir in slowly
2⁄3 onions chop sweat in empty chicken pan cook until oils come out
1⁄3 large pack fresh parsley chop
66 2⁄3g
  • 0.067kg
  • 0.147lb
  • 2.35oz
 chorizo 		remove skin
166 2⁄3g
  • 1⁄6kg
  • 0.367lb
  • 5.88oz
 pack puff pastry 		role to approx 3mm
1⁄3 egg beat brush around pie dish edge