Chicken and Chorizo Pie for 5

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
125ml
  • 1⁄8l
  • 8 1⁄3tbsp
  • 25tsp
  • 0.528cup
  • 0.22pint
 single cream 		place all in pie dish and season cover and trim and pinch edges brush with more egg
500ml
  • 1⁄2l
  • 33 1⁄3tbsp
  • 100tsp
  • 2.11cup
  • 0.88pint
 chicken stock 		cover and simmer 40mins remove and shred chicken with forks
5⁄6 tbsp
  • 0.013 l
  • 12 1⁄2 ml
  • 2 1⁄2 tsp
  • 0.053 cup
  • 0.022 pint
 olive oil 		brown remove from pan
8 1⁄3 chicken thighs remove bone and skin
83 1⁄3ml
  • 1⁄12l
  • 5.56tbsp
  • 16 2⁄3tsp
  • 0.352cup
  • 0.147pint
 dry sherry 		bubble 2mins
41 2⁄3g
  • 0.042kg
  • 0.092lb
  • 1.47oz
 plain flour 		stir in slowly
1 2⁄3 onions chop sweat in empty chicken pan cook until oils come out
5⁄6 large pack fresh parsley chop
166 2⁄3g
  • 1⁄6kg
  • 0.367lb
  • 5.88oz
 chorizo 		remove skin
416 2⁄3g
  • 5⁄12kg
  • 0.919lb
  • 14.7oz
 pack puff pastry 		role to approx 3mm
5⁄6 egg beat brush around pie dish edge