Chicken and Chorizo Pies

Print Recipe

These chicken and chorizo pies are so delicious you'll have to resist eating the entire batch!

Prep Time30

Cook Time55

Total Time1 25

Course: Appetizer, hand held food

Cuisine: British, Spanish

Servings: pies

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Sharp Knife & Chopping Board
Large Pan, Tongs & Wooden Spoon
12 Hole Muffin Tin
Jug (for stock)

Ingredients

Chicken Seasoning

1 1/2 tsp Smoked Paprika
1 tsp Dried Oregano
1/2 tsp Salt
1/4 tsp EACH: Onion Powder, Garlic Powder, Black Pepper
1/8 - 1/4 tsp Cayenne Pepper (optional)

Pies

600g / 1.3lb boneless skinless Chicken Thighs
1 tbsp Olive Oil
130g / 4.5oz diced Spanish Chorizo (see notes)
1 large Red Onion, finely diced
1 medium/large stalk of Celery, finely diced
2 cloves of Garlic, finely diced
3 tbsp Plain Flour
480ml / 2 cups Chicken Stock
120g / 1/2 cup Crème Fraîche, at room temp (see notes)
2 tbsp finely diced Fresh Parsley
1 tbsp Tomato Puree (Tomato Paste in US)
1/2 small Lemon, juice only (1 tbsp)
2x 320g/11.3oz sheets of Shortcrust Pastry
1x 320g/11.3oz sheet of Puff pastry (optional - see notes)
1 Egg, beaten for egg wash

Instructions

In a small pot or bowl combine the chicken seasoning. Lay out the thighs and evenly sprinkle the seasoning over both sides of the thighs.
Heat 1 tbsp oil in a large pan over medium-high heat. Once hot, add the thighs and fry both sides for around 4-5mins, until lightly charred and just about cooked right through the centre (they will carry on cooking as they rest and when in the pies). If they start charring too aggressively just lower the heat slightly. Remove and place on a plate to one side. Lower the heat to medium.
Add the chorizo to the pan and fry for a couple of minutes until it starts to leak out fat and crisp very slightly. Add the onion, celery and garlic and continue frying until it all softens right down and the chorizo crisps up a little more. Don't rush this - you need to render out the fat from the chorizo and sweeten/soften the onion.
Stir in the flour to create a roux, then gradually add the stock, whisking as you go to avoid lumps. Stir in the crème fraîche, then stir in the tomato puree, lemon juice, parsley and the resting juices from the chicken. Simmer and stir somewhat frequently for 10 minutes until the sauce is nice and thick.
Meanwhile, dice the chicken into small pieces (see video for reference) then stir into the sauce. At this point the sauce should be pretty thick and not runny at all. Leave to cool and preheat the oven to 190C/375F.
Slice 12x 10.5cm/4" circles from the shortcrust pastry. Grease the tin holes then place in the pastry, ensuring you gently press it against the tin, creating 12 'cups'. For the lids, you'll need to cut out 12x circles the same size as the rim of the holes (should be 7.5cm/3"). You can either use puff pastry, or roll out the excess shortcrust pastry and use that.
Spoon the filling into the cups, then top with the lids and use your fingers to gently press around the edges so it sticks to the base. Brush the tops with egg wash, slice in a couple of small steam holes then bake in the oven for around 25 minutes until deep golden and crisp.
Leave to rest for 5 or so mins (the filling will be pretty hot) then tuck in and enjoy!

Video

Notes

a) Chicken - Because of the long cooking time, I highly recommend using thighs instead of breast. They're much fattier and much harder to overcook.

b) Chorizo - I know 130g might seem slightly random, but it is the perfect amount and what size the packs of pre-diced chorizo typically come in. You can of course grab a full chorizo and dice it nice and small.

c) Crème Fraîche - Important that this is close to room temp AND full-fat, otherwise it might curdle. It might split a little bit at first, but just keep stirring and it’ll come back together.

d) Puff Pastry - Shortcrust pastry is essential for a sturdy base, but I actually like to do puff pastry on top. If you'd rather not use a 3rd sheet of pastry though there will definitely be enough excess shortcrust pastry to roll out and cover the tops though.

Nutrition