Irrational it may be, I do love Pi…
Sorry, you can take a girl away from her maths lectures, but she’ll always be a maths geek at heart. Seriously though, I do love pies. They are filling, comforting, relatively healthy (I serve them with loads of veg and nothing else – hence they are superhealthy), freeze well and aren’t as time consuming as you’d first think. I do admit to grabbing ready-made pastry most of the time (I’m sorry, I don’t have time to make puff pastry!), but even whipping up a quick shortcrust isn’t too horrendous.
This recipe was originally inspired by a recipe in GoodFood. I’ve simplified it, making it quicker, and a lot cheaper. It would also be a great use of leftover roast chicken, and you could up the veg content by throwing in peppers if you felt like it. Either way, it’s a summery switch up of the classic pie.
Ingredients (serves 4, including two greedy men)
- 1 pack ready rolled puff pastry
- 1 onion, finely diced
- around 15cm chorizo sausage, casing removed, chopped into slices then halved
- 3-4 chicken breasts (5oog-ish)
- 2 tablespoons flour
- 1 liter chicken stock
- 2 tablespoons of cream
Fry the onion in a little oil until softened, then add the chorizo. Fry until it smells yummy and has released plenty of its oils.
Tip in the chicken, and seal quickly until golden brown. Stir in the flour, cook (stirring all the time) for around two minutes, then gradually add the stock. Stir to avoid the sauce going lumpy.
Simmer and reduce for about 15 minutes, until thickened. Stir through the cream.
Tip into a pie dish, and top with your pastry. Bake at 200C for about 30 minutes. Serve with plenty of green vegetables.
Sunshine flavours under a crisp pastry crust, just enough cream to be comforting, but light enough not to need a nap afterwards. Perfect in my book! And a great excuse to use up Stanley Pie Bird* from
Cath Kidston too!
What’s your favorite pie filling?
