Chicken and Chorizo Pie for 3

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
75ml
  • 0.075l
  • 5tbsp
  • 15tsp
  • 0.317cup
  • 0.132pint
 single cream 		place all in pie dish and season cover and trim and pinch edges brush with more egg
300ml
  • 0.3l
  • 20tbsp
  • 60tsp
  • 1.27cup
  • 0.528pint
 chicken stock 		cover and simmer 40mins remove and shred chicken with forks
1⁄2 tbsp
  • 0.007 l
  • 7 1⁄2 ml
  • 1 1⁄2 tsp
  • 0.032 cup
  • 0.013 pint
 olive oil 		brown remove from pan
5 chicken thighs remove bone and skin
50ml
  • 0.05l
  • 3 1⁄3tbsp
  • 10tsp
  • 0.211cup
  • 0.088pint
 dry sherry 		bubble 2mins
25g
  • 0.025kg
  • 0.055lb
  • 0.882oz
 plain flour 		stir in slowly
1 onions chop sweat in empty chicken pan cook until oils come out
1⁄2 large pack fresh parsley chop
100g
  • 0.1kg
  • 0.22lb
  • 3.53oz
 chorizo 		remove skin
250g
  • 1⁄4kg
  • 0.551lb
  • 8.82oz
 pack puff pastry 		role to approx 3mm
1⁄2 egg beat brush around pie dish edge