Subj : Chorizo - 02
To   : All
From : Dave Drum
Date : Tue Nov 29 2022 16:42:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken & Chorizo Pie
Categories: Poultry, Vegetables, Herbs, Pork, Dairy
     Yield: 4 servings

     1 tb Olive oil
     8    Skinned chicken thigh
          - fillets; in chunky pieces
   125 g  Chorizo; sliced
     1 lg Onion; fine chopped
          - sprigs thyme
     4 cl Garlic; fine chopped
     3 tb A-P flour
   150 ml White wine
   350 ml Chicken stock
    75 ml Crème fraîche
   1/2    Lemon; juiced
   320 g  Ready-made puff pastry
     1 lg Egg; beaten

 Heat the olive oil in a non-stick frying pan over a
 medium-high heat and season the chicken pieces. Cook the
 chicken, in batches if necessary, until golden and
 caramelised. Scoop out onto a plate with a slotted
 spoon.

 Add the chorizo to the pan and cook until slightly crisp
 and the oil has turned red. Scoop out onto the plate of
 chicken, then gently cook the onion and thyme in the pan
 with a pinch of salt for 10 minutes until softened. Add
 the garlic and cook for another few minutes, then stir
 in the flour and cook for 1 minute.

 Pour in the wine and bubble for 1 minute, then gradually
 add the stock, whisking the whole time. Add the chicken
 and chorizo back to the pan, as well as any resting
 juices from the plate, and bring to a simmer. Bubble for
 20 minutes until the chicken is tender, skimming off any
 excess fat from the surface - but don’t throw it away.
 Stir in the crème fraîche and lemon juice, and season -
 go easy on the salt as the chorizo itself can be salty.
 Remove the thyme sprigs.

 If you have time, cool the filling mixture completely -
 the steam from the hot filling will mean a less crisp
 pastry. If you’re making the filling more than 1 hour
 ahead, cool to room temperature and then chill.

 Set the oven to 200ºC/400ºF (fan 180C/360F) gas 6.

 Tip the filling into a 26cm x 20cm lipped baking dish.
 Brush the rim of the dish with the egg, then layer over
 the pastry and use your thumbs or a fork to crimp the
 edge, and press and stick down. Use a sharp knife to
 make a small cross in the middle of the pastry to allow
 the steam to escape. You could also lightly score the
 pastry with the back of a knife in a diamond pattern, if
 you like. Cook in the oven for 30-35 minutes or until
 golden.

 By: Adam Bush

 RECIPE FROM: https://www.olivemagazine.com

 Uncle Dirty Dave's Archives

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