Chicken and Chorizo Pie for 4

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
100ml
  • 0.1l
  • 6 2⁄3tbsp
  • 20tsp
  • 0.423cup
  • 0.176pint
 single cream 		place all in pie dish and season cover and trim and pinch edges brush with more egg
400ml
  • 2⁄5l
  • 26 2⁄3tbsp
  • 80tsp
  • 1.69cup
  • 0.704pint
 chicken stock 		cover and simmer 40mins remove and shred chicken with forks
2⁄3 tbsp
  • 0.01 l
  • 10 ml
  • 2 tsp
  • 0.042 cup
  • 0.018 pint
 olive oil 		brown remove from pan
6 2⁄3 chicken thighs remove bone and skin
66 2⁄3ml
  • 0.067l
  • 4.44tbsp
  • 13 1⁄3tsp
  • 0.282cup
  • 0.117pint
 dry sherry 		bubble 2mins
33 1⁄3g
  • 0.033kg
  • 0.073lb
  • 1.18oz
 plain flour 		stir in slowly
1 1⁄3 onions chop sweat in empty chicken pan cook until oils come out
2⁄3 large pack fresh parsley chop
133 1⁄3g
  • 0.133kg
  • 0.294lb
  • 4.7oz
 chorizo 		remove skin
333 1⁄3g
  • 1⁄3kg
  • 0.735lb
  • 11.8oz
 pack puff pastry 		role to approx 3mm
2⁄3 egg beat brush around pie dish edge