Chicken and Chorizo Pie with mash and greens

Name: Chicken and Chorizo Pie with mash and greens
Cook time: 40 min
Total time: 40 min
Ingredients: 1 red onion; 80g sugar snap peas; 15ml Chinese rice wine; 100g crème fraîche; 3 white potatoes; 160g peas; 2 chicken breast; 100g diced chorizo; 160g puff pastry

27 steps

Cook:40min

For this decadent delight, you'll punch up the flavours of your creamy filling with smoky chorizo. Once that's done, serve it with a golden puff pastry topper, herby mash and greens.

Updated at: Thu, 17 Aug 2023 03:18:21 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1479.6 kcal (74%)

Total Fat84.3 g (120%)

Carbs101.7 g (39%)

Sugars11.9 g (13%)

Protein73.1 g (146%)

Sodium899 mg (45%)

Fiber12.7 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1red onion

80gsugar snap peas

15mlChinese rice wine

100gcrème fraîche

3white potatoes

160gpeas

2chicken breast

100gdiced chorizo

160gpuff pastry

Instructions

Step 1

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air

Step 2

Peel and finely slice the red onion[s]

Step 3

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Step 4

Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until starting to soften

Step 5

Dust your work surface with a generous sprinkling of flour. Unwrap the puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 2 [4]

Step 6

Add the pastry to a non-stick baking paper-lined tray and carefully score the pastry with a criss-cross pattern

Step 7

Season with a grind of pepper and put the tray in the oven for 15 min or until the pastry is golden, cooked through and crisp – these are your pie lids

Step 8

Once the onion has softened, add the diced chorizo to the pan and cook for an initial 4-5 min

Step 9

Cut the chicken breast portions into bite-sized pieces

Step 10

After the chorizo has been cooking for 4-5 min, add the chopped chicken to the pan and cook for 6-7 min further or until browned all over

Step 11

Boil a full kettle

Step 12

Whilst the chicken is cooking, peel the potatoes and chop them into large, bite-sized pieces

Step 13

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Step 14

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Step 15

Once done, drain and return to the pot to steam dry

Step 16

Add 1 tsp [2 tsp] flour to the pan with the chicken and give everything a good mix up, then add 150ml [250ml] milk and the crème fraîche

Step 17

Season with salt and pepper and cook for 6-7 min further or until the chicken is cooked through (no pink meat!) and the sauce has thickened to a double cream-like consistency

Step 18

Stir through the Chinese rice wine and cook for 1 min further – this is your chicken & chorizo pie filling

Step 19