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CHICKEN AND CHORIZO PUFF PIE

If you and the family are fed up of the same dinner ideas repeating themselves then maybe you need some new inspiration... how about this simple pie that tastes great. It has familiarity (it's a pie!), yet is brand new to the taste buds!

INGREDIENTS

STEP-BY-STEP-GUIDE

PREHEAT THE OVEN

Preheat the oven to 200°C.

SLICE THE LEEKS

Slice the leeks into rounds and wash thoroughly in a colander, then leave to drain.

PREPARE THE RUNNER BEANS

De-string the runner beans and slice on the diagonal into bite-sized pieces.

SLICE AND BROWN THE MEAT

Cut the chicken into small chunks. Slice the chorizo into pieces. Heat the oil in a large saucepan and fry the chicken until browned. Add the chorizo for the last few minutes of cooking.

MAKE THE SAUCE

Set the meat aside in a bowl and return the saucepan to the hob. Melt the butter in the saucepan and add the leeks to fry for 3-4 minutes until soft. Add the cream cheese and chicken stock and mix thoroughly.

FINISH THE FILLING

Stir in the chicken, chorizo, beans into the sauce and season. Pour the mixture into an ovenproof baking dish.

PREPARE THE PASTRY

Trim the pastry to fit the top of the dish with a knife. Score the pastry all over, then brush the top of the pastry with beaten egg. Lay it flat on a separate tray and bake for 25 minutes or until the pastry is puffy and golden brown.

SERVE!

Keep the filling warm in the oven, then take everything out at the same time. Carefully place the pastry over the filling and let everyone dig in!