Chicken and Chorizo Pie for 9

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
225ml
  • 0.225l
  • 15tbsp
  • 45tsp
  • 0.951cup
  • 0.396pint
 single cream 		place all in pie dish and season cover and trim and pinch edges brush with more egg
900ml
  • 0.9l
  • 60tbsp
  • 180tsp
  • 3.8cup
  • 1.58pint
 chicken stock 		cover and simmer 40mins remove and shred chicken with forks
1 1⁄2 tbsp
  • 0.022 l
  • 22 1⁄2 ml
  • 4 1⁄2 tsp
  • 0.095 cup
  • 0.04 pint
 olive oil 		brown remove from pan
15 chicken thighs remove bone and skin
150ml
  • 0.15l
  • 10tbsp
  • 30tsp
  • 0.634cup
  • 0.264pint
 dry sherry 		bubble 2mins
75g
  • 0.075kg
  • 0.165lb
  • 2.65oz
 plain flour 		stir in slowly
3 onions chop sweat in empty chicken pan cook until oils come out
1 1⁄2 large pack fresh parsley chop
300g
  • 0.3kg
  • 0.661lb
  • 10.6oz
 chorizo 		remove skin
750g
  • 3⁄4kg
  • 1.65lb
  • 26.5oz
 pack puff pastry 		role to approx 3mm
1 1⁄2 egg beat brush around pie dish edge