Chicken and Chorizo Pie for 8

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
200ml
  • 1⁄5l
  • 13 1⁄3tbsp
  • 40tsp
  • 0.845cup
  • 0.352pint
 single cream 		place all in pie dish and season cover and trim and pinch edges brush with more egg
800ml
  • 4⁄5l
  • 53 1⁄3tbsp
  • 160tsp
  • 3.38cup
  • 1.41pint
 chicken stock 		cover and simmer 40mins remove and shred chicken with forks
1 1⁄3 tbsp
  • 0.02 l
  • 20 ml
  • 4 tsp
  • 0.085 cup
  • 0.035 pint
 olive oil 		brown remove from pan
13 1⁄3 chicken thighs remove bone and skin
133 1⁄3ml
  • 0.133l
  • 8.89tbsp
  • 26 2⁄3tsp
  • 0.564cup
  • 0.235pint
 dry sherry 		bubble 2mins
66 2⁄3g
  • 0.067kg
  • 0.147lb
  • 2.35oz
 plain flour 		stir in slowly
2 2⁄3 onions chop sweat in empty chicken pan cook until oils come out
1 1⁄3 large pack fresh parsley chop
266 2⁄3g
  • 0.267kg
  • 0.588lb
  • 9.41oz
 chorizo 		remove skin
666 2⁄3g
  • 2⁄3kg
  • 1.47lb
  • 23.5oz
 pack puff pastry 		role to approx 3mm
1 1⁄3 egg beat brush around pie dish edge