Chicken and Chorizo Pie

• porsi: Serves 4-6

Bahan-bahan

1 tbsp olive Oil

Salt and black pepper

10 chicken thighs fillets, cubed

2 onions, chopped

100g chorizo, skin removed and sliced

50g plain flour

100mI white wine or sherry

600ml chicken stock

150mI cream

A large handful of fresh parsley, chopped

1 x sheet of shortcrust pastry, thawed if frozen

1 egg, beaten

Petunjuk

1 Heat the oil in a large pot over a medium high heat. Season the chicken and cook for 2-3 minutes on each side until browned. Removef rom the pot and set aside.

2 Add the onions to the pot and cook for five minutes unfl soft, then add the chorizo and cook for two minutes longer.

3 Stir in the flour to coat, then add the wine and let the mixture bubble for two minutes until it has mostly evaporated.

4 Return the chicken to the pan and pour in the stock. Cover with a lid and simmer for 40 minutes until tender

5 Add the cream to the pan, increase the heat and simmer for 10-15 minutes until the liquid has thickened.

6 Transfer to six individual casserole dishes(or one large 25cm dish). Preheat the oven to 200'C/180c fan/gas mark 6.

7 Roll out the pastry and stamp out six rounds slightly larger than the dishes. Brush the edges with some of the beaten egg, then press the pastries onto the tops. Brush the tops with more beaten egg.

8 Place on a baking tray and bake for 35-40 minutes until golden brown.