Chicken and Chorizo Pie for 7

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
175ml
  • 0.175l
  • 11 2⁄3tbsp
  • 35tsp
  • 0.74cup
  • 0.308pint
 single cream 		place all in pie dish and season cover and trim and pinch edges brush with more egg
700ml
  • 0.7l
  • 46 2⁄3tbsp
  • 140tsp
  • 2.96cup
  • 1.23pint
 chicken stock 		cover and simmer 40mins remove and shred chicken with forks
1 1⁄6 tbsp
  • 0.018 l
  • 17 1⁄2 ml
  • 3 1⁄2 tsp
  • 0.074 cup
  • 0.031 pint
 olive oil 		brown remove from pan
11 2⁄3 chicken thighs remove bone and skin
116 2⁄3ml
  • 0.117l
  • 7.78tbsp
  • 23 1⁄3tsp
  • 0.493cup
  • 0.205pint
 dry sherry 		bubble 2mins
58 1⁄3g
  • 0.058kg
  • 0.129lb
  • 2.06oz
 plain flour 		stir in slowly
2 1⁄3 onions chop sweat in empty chicken pan cook until oils come out
1 1⁄6 large pack fresh parsley chop
233 1⁄3g
  • 0.233kg
  • 0.514lb
  • 8.23oz
 chorizo 		remove skin
583 1⁄3g
  • 7⁄12kg
  • 1.29lb
  • 20.6oz
 pack puff pastry 		role to approx 3mm
1 1⁄6 egg beat brush around pie dish edge