Chorizo and chicken gets cooked in a creamy, sherry sauce and topped with a ready-rolled pastry sheet for maximum ease.
Advertisement - Continue Reading Below
Yields:
6
Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
Cal/Serv:
524
Ingredients
150 g chorizo, roughly chopped
750 g chicken breasts, roughly chopped
1 small red onion, finely chopped
25 g flour
50 ml sherry
200 ml hot chicken stock
50 ml double cream
250 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
