Which is a shame because I love a bit of a pastry! So I was delighted when a rummage through my mahoosive pile of saved recipes uncovered one for ‘quick chicken and chorizo pies’. TOTALLY up my street.
And I am pleased to report that, thanks to a little pastry cheat, it really is super easy to make but just as tasty as a pie that you have slaved for hours over a hot stove for. It’s going to the top of my midweek meal list.
ingredients (serves 4 – 6, 15 mins preparation, 25 mins cooking)
- 320g puff pastry sheet
- 2 tbsp milk
- 1 tbsp olive oil
- 60g diced chorizo (I actually just used a chorizo sausage, sliced)
- 500g leeks sliced
- 1 tsp fresh or dried rosemary
- 1 tsp smoked paprika
- 2 tbsp plain flour
- 750ml hot chicken stock
- 1 pack of chicken breasts or thighs (with 4 – 6 pieces)
- 2 potatoes, peeled and diced (I used a few new potatoes)
- Vegetables to serve (I opted for samphire and sweetcorn)
Just a little note on the chicken, I used thigh meat as suggested to make sure I was fully road testing the recipe for you guys. And it was nice, but I am a bit funny about meat textures so when I make this again I will definitely use breast instead. If you are of a similar opinion, I recommend you stick to your guns.
Preheat the oven to 220c, gas mark 7. Open out the pastry sheet and using a cutter, stamp out the shapes for your pastry topping. I used hearts, partially because I am a soppy mare and partially because I happened to have one. But anything would work, stars or more festive shapes when Christmas is on the horizon. (Sorry, did I just drop the ‘c’ word too soon…)?!
Transfer to a baking sheet, brush with milk and bake for 10-15 minutes until puffed and golden brown.
Meanwhile, heat the oil in a large saucepan and cook the chorizo and leeks together for 5 minutes until the leeks have softened. Stir in the rosemary, paprika and flour and cook for 1 minute, then stir in the hot stock.
Add the chicken and potatoes and simmer gently for 15 minutes until the potatoes are tender and the chicken is cooked through with no pink meat (I would recommend cooking for slightly longer if you have opted for breast meat, but be careful not to dry it out).
Place the chicken mixture between your serving plates (bowls or plates with a high lip would be perfect) and top each serving with your pastry shapes. Serve with your chosen veg and enjoy!
If you want to be super organised you can cook this mixture in bulk and freeze, then you just have to heat through and bake the pastry topping!