Chorizo and chicken gets cooked in a creamy, sherry sauce and topped with a ready-rolled pastry sheet for maximum ease.
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Yields:
6
Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
Cal/Serv:
524
Ingredients
150g
chorizo, roughly chopped
750g
chicken breasts, roughly chopped
1
small red onion, finely chopped
25g
flour
50ml
sherry
200ml
hot chicken stock
50ml
double cream
250g
chargrilled peppers, drained and roughly chopped
320g ready-rolled sheet puff pastry
1 egg, beaten
seasonal vegetables and mash, to serve (optional)
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Heat a large pan over medium heat and fry chorizo and chicken until golden brown, about 8min. Using a slotted spoon, remove meat from the pan, leaving the chorizo oil behind.
Step 2Add onion to the pan with a little extra oil, if you need to. Fry the onion for 10min until soft. Add flour to the pan and cook for 1min. Take off the heat and stir in the sherry, followed by the stock and cream, stirring until combined.
Step 3Return to the heat, bring up the boil and bubble for 3min until thickened. Stir through the peppers and meat. Transfer to an ovenproof serving dish, about 1.5 litre. Roll out the pastry a little if necessary so it is wide enough to cover the dish.
Step 4Brush edges of the dish with egg and press over the pastry, crimp edges and trim any excess – use this to decorate the top of the pie, if you like.
Step 5Brush the top with egg, cut a steam hole and cook pie for 30-35min until golden and piping hot.
Serve with seasonal veg and mashed potato, if you like.
Use chicken thighs, instead of chicken breasts for a cheaper and more succulent cut.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
