Chicken and Chorizo Pies

Name: Chicken and Chorizo Pies
Cook time: 110 min
Total time: 110 min
Yield: 12 servings
Ingredients: 1 1/2 tsp Smoked Paprika; 1 tsp Oregano, dried; 1/2 tsp Salt; 1/4 tsp Onion Powder; 1/4 tsp Garlic Powder; 1/4 tsp Pepper (Black); 0.2 tsp Cayenne Pepper, optional; 600g Chicken Thigh, boneless skinless; 1 tbsp Olive Oil; 130g Spanish Chorizo, diced; see notes; 1 large Red Onion, finely diced; 1 stalk of Celery, medium/large, finely diced; 2 cloves of Garlic, finely diced; 3 tbsp Plain Flour; 480ml Chicken Stock; 120g Creme Fraiche, at room temp; see notes; 2 tbsp Fresh Parsley, finely diced; 1 tbsp Tomato Puree, Tomato Paste in US; 1/2 small lemon of Lemon Juice, juice only (approx. 1 tbsp); 2 sheets of Shortcrust Pastry, 320g each; 1 sheet of Puff Pastry, 320g; optional; see notes; 1 Egg, beaten for egg wash

These Chicken and Chorizo Pies are hearty, flavour-packed individual pies with tender, spiced chicken, smoky chorizo and a creamy, tomato-scented filling tucked into crisp shortcrust (with optional puff) lids. The filling is slowly reduced until thick and rich, then baked until the pastry is deep golden and irresistible — perfect for a comforting dinner or portable lunch.

These Chicken and Chorizo Pies are hearty, flavour-packed individual pies with tender, spiced chicken, smoky chorizo and a creamy,... Show more

By Dont Go Bacon My Heart · Original recipe

Health Grade

C- · Balanced

Time

1 hr50 min

Price

0,85 €

Calories

466 kcal

low calorie

low sugar

Method

Preheat the oven

Preheat the oven to 200° C and set the creme fraiche out so it can lose its chill while you cook.

Prep the filling

Cut the chicken thighs into bite-sized pieces. Rinse the fresh parsley, pat it dry, and finely dice the red onion, celery, and garlic. In a small bowl, mix the smoked paprika, dried oregano, salt, onion powder, garlic powder, black pepper, and cayenne pepper if you want a little heat, then toss the chicken through the seasoning until it’s evenly coated.

Brown the meats

Heat the olive oil in a large frying pan over medium-high heat. Add the Spanish chorizo and cook for 2 minutes until it starts to release its red oil, then add the seasoned chicken and sear for 4 minutes more, turning the pieces once or twice until they’re browned on the outside. Transfer everything to a plate, leaving the fat in the pan.

Build the sauce

Lower the heat to medium and add the red onion and celery to the same pan. Cook for 5 minutes until softened, then stir in the garlic, plain flour, and tomato puree and cook for 1 minute more, stirring constantly so the flour loses its raw taste. Slowly pour in the chicken stock, scraping the bottom of the pan as you go so the sauce turns smooth.

Finish the filling

Bring the filling to a gentle bubble and simmer for 8 minutes, stirring now and then, until it is thick enough to coat a spoon. Take the pan off the heat and stir in the room-temperature creme fraiche, fresh parsley, and lemon juice until the sauce looks creamy and glossy.

Cool the filling

Tip the filling into a bowl and let it cool for 15 minutes so the pastry stays crisp when you assemble the pie.

Assemble the pie

Roll out the shortcrust pastry and use it to line a large pie dish, leaving a little overhang. If you want a lighter, puffier top, use the optional puff pastry for the lid; otherwise use the second sheet of shortcrust pastry. Spoon in the cooled filling, lay the top over it, press the edges together to seal, and crimp them neatly. Cut a few small slits in the top, then brush it all over with beaten egg.

Bake the pie

Bake for 35 minutes to 40 minutes until the pastry is deep golden and the filling is bubbling through the slits. If the top browns too quickly, loosely cover it with foil for the last few minutes.