Chicken & chorizo picnic pies

Name: Chicken & chorizo picnic pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 60 g Cooks’ Ingredients Diced Chorizo; 500 g essential Waitrose British Chicken Thigh Fillets, diced; 1 onion, chopped; 1 garlic clove, chopped; 2 tsp cornflour; 150 ml chicken stock; ½ lemon, juice only; 2 tbsp parsley, finely chopped; 500 g shortcrust pastry; 3 tbsp milk

Tender chicken, chorizo, onion and garlic encased in crispy shortcrust pastry.

3.5 out of 5 stars(2) Rate this recipe

Makes6
CourseMain meal
Prepare20 mins
Cook25 mins
Total time45 mins

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60g Cooks’ Ingredients Diced Chorizo
500g essential Waitrose British Chicken Thigh Fillets, diced
1 onion, chopped
1 garlic clove, chopped
2 tsp cornflour
150ml chicken stock
½ lemon, juice only
2 tbsp parsley, finely chopped
500g shortcrust pastry
3 tbsp milk

Cook the chorizo, chicken, onion and garlic in a pan for 8–10 minutes until the chicken is golden and cooked through with no pink meat.
Stir in the cornflour, cook for a few seconds, add the stock and lemon juice, and bring to a simmer. Take off the heat and stir in the parsley.
Preheat the oven to 200ºC, gas mark 6. On a lightly floured surface, roll out the pastry thinly and cut out 12 x 12cm rounds. Place half the discs on a large baking sheet. Spoon some filling on top of each disc, leaving a narrow border around the edge. Brush the borders with milk, then place the remaining discs on top.
Using a fork, press around the edges of each pie to seal, then make a little hole in the centre of each. Brush with milk and bake for 20–25 minutes until golden and piping hot. Serve warm or cold.

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