Chicken and chorizo pie

• porsi: Serves 4-6

Bahan-bahan

1 tbsp olive oil

2 onions, sliced

150g chorizo, skin removed, sliced

3 garlic cloves, crushed

50g plain flour

100ml white wine or dry sherry

600ml chicken stock

150mI cream

Salt and black pepper

4 chicken fillets or skinless thighs, poached and shredded

50g sun-dried tomatoes, chopped

Handful of fresh parsley, chopped

1 x 320g sheet of puff pastry

1 egg, beaten

Petunjuk

1 Preheat the oven to 200°C/180°C fan/ gas mark 6.

2 Heat the oil in a large casserole dish over a medium-high heat. Cook the onions for 5-6 minutes until soft. Add the chorizo and cook for 2-3 minutes until it releases its oils. Add the garlic and cook for 30 seconds.

3 Stir in the flour and keep stirring for one minute. Pour in the wine and allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom of the casserole using a wooden spoon. Stir in the stock, then simmer over a medium- low heat for 15 minutes.

4 Add the cream, turn the heat to medium-high and bubble for 10-15 minutes until the liquid has reduced. Season to taste with plenty of black pepper. Stir in the chicken, sun-dried tomatoes and parsley.

5 Transfer the pie filling to a baking dish. Top with the puff pastry, trimming away any excess. Use the tip of a sharp knife to poke 2-3 holes in the top to allow steam to escape. Brush with beaten egg.

6 Bake for 45 minutes or until the pastry is golden brown and the filling is piping hot and bubbling around the edges.

Catatan

MAKE IT YOURS:

Top this with mashed potato instead of pastry, if you prefer.