Chicken, leek and Chorizo pie. In the third book in her best-selling Roasting Tin series, Rukmini Iyer conjures up speedy, midweek, one-tin recipes that show how easy it is to create delicious, flavoursome and balanced meals in no time at all. The one where Matt shares a personal favourite recipe, one of the very first he came up with himself when he was still learning to cook. For the pie filling, place the onion, garlic, leeks, chicken and stock cubes into a saucepan.
A hearty chicken and chorizo pie cooked on a bed of creamy leeks and covered with pastry.
Make our comforting chicken and leek pie with a flaky puff pastry crust.
Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining.
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In the third book in her best-selling Roasting Tin series, Rukmini Iyer conjures up speedy, midweek, one-tin recipes that show how easy it is to create delicious, flavoursome and balanced meals in no time at all. The one where Matt shares a personal favourite recipe, one of the very first he came up with himself when he was still learning to cook. For the pie filling, place the onion, garlic, leeks, chicken and stock cubes into a saucepan.
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Alright, don't linger, let's approach this chicken, leek and chorizo pie formula with 9 elements which are surely easy to acquire, and we have to process them at the very least through 5 ways. You should shell out a while on this, so the resulting food could be perfect.
Ingredients Chicken, leek and Chorizo pie:
- Prepare 2 for leeks, very finely sliced.
- Need 4 small free-range chicken breasts, cut into chunks, cooked.
- Provide 120 g chorizo, diced.
- Give 300 g for creme fraiche.
- Require 1/2 for juicy lemon, zest and juice.
- Give 1 teaspoon for sea salt flakes.
- Provide of Freshly ground black pepper.
- Give 1 for free range egg, beaten.
- You need 1 of × 320g ready-rolled puff pastry sheet.
Heat the butter and oil in a large frying pan and fry the bacon until crisp. An easy chicken and leek pie that's a real crowd-pleaser for all the family. Add the leek, garlic, soft cheese, mustard, stock cube. Chorizo, peppers and sherry bring a Spanish flair to a classic chicken pie recipe.
Chicken, leek and Chorizo pie start cooking:
- Tip leeks into a bowl, pour over a kettle of boiling water and steep for 2 mins before draining in coriander.
- Tip leeks, chicken, chorizo, creme fraiche, lemon, salt and pepper into tin. Mixing well.
- Brush edges of roasting tin with beaten egg before rolling out and laying pastry.
- Press edges in against tin, brush surface and cut cross in middle to allow air to escape.
- Cook until cooked (aka 30 odd mins aka golden brown) and serve hot. Viola!.
We earn a commission for products purchased through some links in this article. Roll the pie pastry out large enough to cover the top of the dish, and place over the top. Crimp the sides down with a fork, and trim the excess from the edges. I cut up the ham slices and layered it along with the cubed chicken and the leek mixture. Instead of using pie crust I used puff pastry and just laid.
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