Chicken chorizo pie recipe
Serve this one cold, as an entrée. You'll need a 2 litre (70 fl oz/8 cup) pie dish.
Ingredients
- 500 g pâte brisée, or 2 packets shortcrust (pie) pastry
- 3 French shallots
- 150 g spicy chorizo
- 4 eggs
- 500 g chicken breast fillet
- 200 ml thin (pouring) cream
- 2 tbsp olive oil
- 100 g fresh shelled peas
- 1 pinch salt and pepper
- 17.6 oz pâte brisée, or 2 packets shortcrust (pie) pastry
- 3 French shallots
- 5.3 oz spicy chorizo
- 4 eggs
- 17.6 oz chicken breast fillet
- 7 fl oz thin (pouring) cream
- 2 tbsp olive oil
- 3.5 oz fresh shelled peas
- 1 pinch salt and pepper
- 17.6 oz pâte brisée, or 2 packets shortcrust (pie) pastry
- 3 French shallots
- 5.3 oz spicy chorizo
- 4 eggs
- 17.6 oz chicken breast fillet
- 0.8 cup thin (pouring) cream
- 2 tbsp olive oil
- 3.5 oz fresh shelled peas
- 1 pinch salt and pepper
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- Peel the shallots and chop finely. Cut the chorizo into small 5 mm (¼ inch) cubes. Set aside 1 egg yolk for the glaze. Process the chicken breast in a food processor with the remaining eggs and leftover white, the cream and the olive oil until smooth. Incorporate the diced chorizo, shallots and fresh peas with a flexible spatula. Season.
- Grease and flour the pie dish. Roll out two-thirds of the pastry dough until 3 mm (¹/8 inch) thick and place it in the dish, with the edges hanging over the side by 2 cm (¾ inch). Add the chicken–chorizo filling.
- Glaze the edges with the egg yolk. Roll out the remaining dough to make a second oval and use it to cover the pie. Seal the two ovals of pastry dough together by pinching the edges, decorate with the pastry offcuts and glaze the top. Place on a pre-heated heavy-based baking tray and bake at 180°C (350°F/Gas 4) for 1 hour.
Recipes and images taken from Stephane Reynaud’s Pies and Tarts (£20), published by Murdoch Books.
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