Chicken and chorizo pot pie
A hearty dish packed full of flavour.
YOU WILL NEED
24cm shallow casserole dish or a large, ovenproof frying pan
1 Heat the oil in the casserole dish and cook for 5-6 mins, until starting to crisp. Add the onions and pepper and cook for 10 mins, until softened.
2 Add the flour and cook, stirring cider or stock. Bubble for 2 mins, then stir in the lemon zest, chicken, olives and parsley. Set aside to cool.
3 Brush the edge of the dish with the beaten egg. Roll out the pastry, so it's just large enough to cover the top. Lay over the pastry, pressing firmly around the edges to seal, then trim off the excess. Cut several slits in the pastry to allow steam to escape. Brush with the egg and bake on a tray for 30-40 mins until the pastry is puffed and golden.
COOK'S TIP
To stop the pastry lid from shrinking in, we suggest cutting out a few long strips of pastry and attaching these around the rim of the dish with beaten egg. Brush again with the egg before securing the pastry on top.
This story is from the February 13, 2024 edition of Woman's Weekly.
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This story is from the February 13, 2024 edition of Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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