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Friday, 10 June 2016

Chicken And Chorizo Picnic Pies..

Today I'm sharing a picnic pies recipe idea. How fun to make these up and eat over the weekend!?

 Perfect to take on a picnic if the weather stays nice!!

Chicken and chorizo picnic pies

Preparation time:20 minutes
Cooking time:20-25 minutes
Total time:45 minutes

Makes: 6

  • 60g Cooks’ Ingredients Diced Chorizo
  • 500g essential Waitrose British Chicken Thigh; Fillets, diced
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 tsp cornflour
  • 150ml chicken stock
  • 1/2 lemon, juice only
  • 2 tbsp parsley, finely chopped
  • 500g pack shortcrust pastry
  • 3 tbsp milk

  1. Cook the chorizo, chicken, onion and garlic in a pan for 8–10 minutes until the chicken is golden and cooked through with no pink meat.
  2. Stir in the cornflour, cook for a few seconds, add the stock and lemon juice, and bring to a simmer. Take off the heat and stir in the parsley.
  3. Preheat the oven to 200ºC, gas mark 6. On a lightly floured surface, roll out the pastry thinly and cut out 12 x 12cm rounds. Place half the discs on a large baking sheet. Spoon some filling on top of each disc, leaving a narrow border around the edge. Brush the borders with milk, then place the remaining discs on top.
  4. Using a fork, press around the edges of each pie to seal, then make a little hole in the centre of each. Brush with milk and bake for 20–25 minutes until golden and piping hot. Serve warm or cold.

*Recipe and recipe photo by Waitrose Chicken And Chorizo Picnic Pies*

*No Payment was received*


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