This is the second thing I made yesterday – no pictures of these I’m afraid – they didn’t hang around long enough! I love chorizo and use it a lot in cooking – a side effect of living with a Spaniard I guess. 🙂 The recipe for this came from a Guardian article about picnic food last month. This is the first time I’ve made them but they’re surprisingly easy to do.
The recipe gives instructions for making your own pastry with a teaspoon of paprika in the mix. As I was using premade pastry I just worked some paprika in. This recipe should make 6 pies but I managed 7 with a little bit of mixture left over.
4 chicken thighs
1 celery stalk (I used a leek as I don’t like celery.)
1 carrot, chopped
1 bay leaf
2 tablespoons of olive oil
½ a red onion, chopped
½ green pepper, deseeded and sliced. (the recipe specifies green but I used orange and that worked well)
½ red pepper, deseeded and sliced
75g cured chorizo, skinned and diced
75g creme fraiche
Roll out the pastry and line a six-holed muffin tray which you have lightly oiled.
Put the chicken thighs in a large pan with the celery (leek), carrot, bay leaf and peppercorns. Cover with cold water, boil, then simmer until the chicken is cooked. (20-30 minutes)
Remove the chicken and set aside to cool. Bring the liquid to the boil and cook until reduced by half, to make stock.
Strain and discard the veg.
Cube the chicken, discarding the skin and bones.
Heat the oil in a frying pan and gently cook the onion and peppers until they’re soft.
Turn up the heat slightly and add the chorizo. Saute until it starts to crisp. Stir in the chicken, followed by 50ml of stock and the creme fraiche. Stir to combine.
Divide the mixture between the six lined ‘muffin holes’, brush the edges with beaten egg and then put pastry lids on the pies. Press down to seal well.
Brush the tops with egg and make a small hole in each lid to let out steam.
Bake in the oven for 25 minutes until golden.
These are lovely and the filling solidifies enough to allow you to cut them into halves for picnics and parties. I didn’t have a large enough pastry cutter to make pastry discs large enough to line the muffin holes so there was a bit of frantic searching until I found a small dish the right size to cut round. I slightly overfilled the first pie too which made getting the lid on a bit tricky but I got the loads better with the rest of the pies. A nice, easy to do recipe that results in tasty pies. And, as an added bonus, you get chicken stock left over for making soup with!
I’ll definitely be making these again!