The best pies down at the servo are chicken & chorizo.
I reckoned I could do that. So I had a go. Mine are better.
- 500g skinless boneless chicken thighs cut into bite size pieces
- 150g chorizo or spicy cacciatore sausage cut into smallish cubes
- Olive oil for frying
- 1 leek, sliced
- 1 carrot diced
- 1 stick of celery, diced
- 2 Tbsp flour and 1 Tbsp chicken gravy powder
- 1 cup chicken stock
- bay leaves
- 1/2 cup frozen corn kernels
- 1/2 cup thickened cream or cooking cream
- Salt and pepper
- flakey pastry
- 1 beaten egg to glaze
- cracked pepper to decorate. If I had sesame seeds I would have used them.
- Preheat oven to 200°C fan bake, or 210 conventional
- Brown the chicken and chorizo in batches and put aside
- Fry the carrot and celery a few minutes then add the leek. Cook until the leek is tender
- Stir in the flour and gravy powder, then the stock and Bay, stirring until the gravy is consistent
- Stir in the chicken and return the sauce to gentle simmer, stirring periodically until the gravy thickens and the chicken is cooked
- Remove from the heat and stir in the corn and cream. Combine well.
- Season with salt and pepper to taste, if necessary
- Leave to cool a bit
- Assemble the pie tin or tins with a pastry base, add the filling then cover.
- Trim the edges, seal with a fork and make a couple of vent holes with a sharp pointed knife.
- Brush with egg and sprinkle some cracked pepper on top.
- Bake for 25 minutes or until pastry is puffed and golden.