Serves: 5

Time: 45 minutes

Ingredient

• 600g chicken (preferably thigh meat), diced 1cm wide strips
• 250g chorizo, sliced into coin shapes
• 5 spring onions finely chopped chopped
• 2 normal leeks
• 1/2 tub (100ml) crème fraiche
• 200ml approx vegetable stock (or chicken I guess)
• 1 to 3 tbsp flour to thicken
• 1-2 tbsp olive oil for frying
• Some button/chestnut mushrooms sliced
• 250g ready-rolled all-butter puff pastry
• 1 egg, beaten
• freshly ground black pepper

 

Method

• Heat olive oil & fry chicken & Chorizo for about 2 minutes until chicken is slightly cooked on outside and Chorizo has coloured the oil.
• Add onions, leeks, mushrooms & flour and cook for a further 2-3 minutes.
• Add Crème fraîche & stock liquid. Simmer till thickened and season to taste.
• Put into pie dish (20 x 10 cm approx) and cover with thin-ish layer of puff pastry. Egg wash optional.
• Put in 190 deg C oven for 20-25 mins until pastry is cooked.
• Serve with mashed potato, braised carrots & green veg.