Chicken and Chorizo Pie for 10

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
250ml
  • 1⁄4l
  • 16 2⁄3tbsp
  • 50tsp
  • 1.06cup
  • 0.44pint
 single cream 		place all in pie dish and season cover and trim and pinch edges brush with more egg
1000ml
  • 1l
  • 66 2⁄3tbsp
  • 200tsp
  • 4.23cup
  • 1.76pint
 chicken stock 		cover and simmer 40mins remove and shred chicken with forks
1 2⁄3 tbsp
  • 0.025 l
  • 25 ml
  • 5 tsp
  • 0.106 cup
  • 0.044 pint
 olive oil 		brown remove from pan
16 2⁄3 chicken thighs remove bone and skin
166 2⁄3ml
  • 1⁄6l
  • 11.1tbsp
  • 33 1⁄3tsp
  • 0.704cup
  • 0.293pint
 dry sherry 		bubble 2mins
83 1⁄3g
  • 1⁄12kg
  • 0.184lb
  • 2.94oz
 plain flour 		stir in slowly
3 1⁄3 onions chop sweat in empty chicken pan cook until oils come out
1 2⁄3 large pack fresh parsley chop
333 1⁄3g
  • 1⁄3kg
  • 0.735lb
  • 11.8oz
 chorizo 		remove skin
833 1⁄3g
  • 5⁄6kg
  • 1.84lb
  • 29.4oz
 pack puff pastry 		role to approx 3mm
1 2⁄3 egg beat brush around pie dish edge