I love pie. Who doesn’t?! It’s the contrast in texture that does it for me – creamy fillings topped with crispy golden pastry.
This is my first original pie recipe (many more will follow!) and I’ve gone for a classic Spanish style, with the rich, spicy flavour of chorizo balanced out with the mellow creaminess of a manchego sauce.
I love doing a lattice top on pies, it looks pretty, although it takes a bit of concentration, so, depending on what time of the day it is and how much wine you’ve had, you can always do a more straight forward pie lid.
Serves 4 (or 6 if you aren’t greedy!)
- 1 ring of chorizo – thickly sliced
- 600g boneless / skinless chicken thigh (you can use breast if you prefer) – cut into tasty chunks
- 100ml white wine
- 400ml chicken stock
- 125g manchego cheese (you could also use a gouda or similar) – finely grated
- 3 tbsp cornflour or plain flour
- 1 red chilli – finely sliced
- 1 red pepper – cut into small chunks
- 2 onions – sliced
- 200g mushrooms – sliced
- 2 tbsp fresh tarragon – chopped
- 335g cherry tomatoes
- block of puff pastry
- 1 egg – beaten
- flour for dusting
- Salt & pepper
- Oil for cooking
Well season the chicken with salt and pepper. Pop a splash of oil into a large frying pan and cook the chorizo until crispy. Put the chorizo to one side, leaving the oil in the pan. Add the chicken chunks to the pan and brown all over. Set to one side.
In a separate pan, add the wine and simmer until it has reduce by about 75%, then add the chicken stock and slowly heat. To the finely grated cheese add the cornflour and make sure all the strands are covered. Add the cheese to the stock and stir occasionally until the cheese has melted – don’t let this boil! Keep warm.
In a large saucepan, heat a splash of oil and cook the chilli, pepper and onions until soft. Stir in the mushrooms, tarragon and season well with salt and pepper. Cook for 5-10 mins.
Add the chicken, chorizo and cheese sauce and stir well so that the sauce coats all of the ingredients. Cook for another 10mins, stirring occasionally then take off the heat and stir in the tomatoes.
Butter a large pie dish and roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Cut the pastry into 1cm strips.
Pop the pie filling into the dish (pile it high!) and brush around the edge of the dish with the beaten egg. Place a strip of pastry vertically down the middle of the pie, then line up other strips going towards the edges, leaving a 1cm gap between the them. Then, slowly and carefully (put the wine down at this point) weave the other strips horizontally to create the lattice. One all in place brush with a coating of the beaten egg and pop in the fridge for at least 30 mins.
When ready to cook, take the pie out and pop another layer of the beaten egg on top. Oven to 160º and bake for 40-45mins until golden brown.
Serve with a healthy helping of buttered greens.