Chicken and Chorizo Pie for 1

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
25ml
  • 0.025l
  • 1 2⁄3tbsp
  • 5tsp
  • 0.106cup
  • 0.044pint
 single cream 		place all in pie dish and season cover and trim and pinch edges brush with more egg
100ml
  • 0.1l
  • 6 2⁄3tbsp
  • 20tsp
  • 0.423cup
  • 0.176pint
 chicken stock 		cover and simmer 40mins remove and shred chicken with forks
1⁄6 tbsp
  • 0.003 l
  • 2 1⁄2 ml
  • 1⁄2 tsp
  • 0.011 cup
  • 0.004 pint
 olive oil 		brown remove from pan
1 2⁄3 chicken thighs remove bone and skin
16 2⁄3ml
  • 0.017l
  • 1.11tbsp
  • 3 1⁄3tsp
  • 0.07cup
  • 0.029pint
 dry sherry 		bubble 2mins
8 1⁄3g
  • 0.008kg
  • 0.018lb
  • 0.294oz
 plain flour 		stir in slowly
1⁄3 onions chop sweat in empty chicken pan cook until oils come out
1⁄6 large pack fresh parsley chop
33 1⁄3g
  • 0.033kg
  • 0.073lb
  • 1.18oz
 chorizo 		remove skin
83 1⁄3g
  • 1⁄12kg
  • 0.184lb
  • 2.94oz
 pack puff pastry 		role to approx 3mm
1⁄6 egg beat brush around pie dish edge