Rukmini's delicious one-pot Chicken, Leek and Chorizo pie is a real family favourite, perfect for feeding a hungry crowd and quick enough to make on a busy weeknight.
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
leek 2 (sliced)
chicken breast 4 (diced)
chorizo 120 g (diced)
crème fraîche 300 ml
lemon ½ (juice)
egg 1 (beaten)
ready rolled puff pastry 1
Method
Preheat the oven to 180°C fan/200°C/gas 6. Slice the leeks.
Tip the leeks into a bowl, pour over a kettleful of boiling water, and leave to steep for 2 minutes while you get on with prepping the other ingredients. Dice the chorizo and chicken into small pieces. Zest and juice the lemon.
Drain the leeks well in a colander, then tip into a roasting tin along with the chopped chicken, chorizo, crème fraiche, lemon zest and juice. Season with salt and a good grind of black pepper. Give everything a good mix, then brush the edges of the roasting tin with a little beaten egg and lay the pastry on top.
Use your thumbs or a fork to press the edges of the pastry against the edges of the tin – don’t worry about any overhang; it’ll just mean there’s more to eat later. Brush with the remaining beaten egg, then cut a cross in the middle for steam to escape. You can add cut shapes from the excess pastry and stick them on top with a little beaten egg, if you’re feeling artistic.
Transfer to the oven and bake for 25–30 minutes, until the pastry is crisp and golden brown. Let the pie sit for 5 minutes before serving hot. Enjoy!
