Quick Chicken, Leek & Chorizo Pie

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C fan/200°C/gas 6.

Step 2

Tip the leeks into a bowl, pour over a kettleful of boiling water, and leave to steep for 2 minutes while you get on with prepping the other ingredients.

Step 3

Drain the leeks well in a colander, then tip into a roasting tin along with the chopped chicken, chorizo, crème fraiche, lemon zest and juice, salt (if using) and a good grind of black pepper. Give everything a good mix, then brush the edges of the roasting tin with a little beaten egg and lay the pastry on top.

Step 4

Use your thumbs or a fork to press the edges of the pastry against the edges of the tin - don't worry about any overhang, it'll just mean there's more to eat later. Brush with the beaten egg, then cut a cross in the middle for steam to escape. You can add cut shapes from the excess pastry and stick them on top with a little beaten egg, if you're feeling artistic.

Step 5

Transfer to the oven and bake for 25-30 minutes, until the pastry is crisp and golden brown. Let the pie sit for 5 minutes before serving hot.