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In the third book in her best-selling Roasting Tin series, Rukmini Iyer conjures up speedy, midweek, one-tin recipes that show how easy it is to create delicious, flavoursome and balanced meals in no time at all. For the pie filling, place the onion, garlic, leeks, chicken and stock cubes into a saucepan. Just cover with water and bring to the boil.

Chicken, leek and Chorizo pie cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be offered at several established occasions also. I am certain you will see lots of people who just like the Chicken, leek and Chorizo pie dishes that you simply make.

Alright, don’t linger, let’s approach this chicken, leek and chorizo pie menu with 9 elements which are definitely easy to obtain, and we have to process them at the very least through 5 methods. You should invest a while on this, so the resulting food could be perfect.

Composition Chicken, leek and Chorizo pie:

1. Get 2 - leeks, very finely sliced
2. Need 4 small free-range chicken breasts, cut into chunks, cooked
3. Provide 120 g chorizo, diced
4. Give 300 g of creme fraiche
5. Require 1/2 for juicy lemon, zest and juice
6. Give 1 teaspoon sea salt flakes
7. Require for Freshly ground black pepper
8. You need 1 for free range egg, beaten
9. Need 1 - × 320g ready-rolled puff pastry sheet

Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining. Heat the butter and oil in a large frying pan and fry the bacon until crisp. An easy chicken and leek pie that's a real crowd-pleaser for all the family. Kerry's top tip for keeping pie pastry crisp, is to put a shot glass in the middle of the pie dish to stop the pastry sinking into the saucey filling.

Chicken, leek and Chorizo pie process:

1. Tip leeks into a bowl, pour over a kettle of boiling water and steep for 2 mins before draining in coriander
2. Tip leeks, chicken, chorizo, creme fraiche, lemon, salt and pepper into tin. Mixing well
3. Brush edges of roasting tin with beaten egg before rolling out and laying pastry
4. Press edges in against tin, brush surface and cut cross in middle to allow air to escape
5. Cook until cooked (aka 30 odd mins aka golden brown) and serve hot. Viola!

This chicken and leek pie includes freshly poached chicken and homemade pastry but this is an ideal recipe for using up leftover roast chicken and, if time is short, use ready made pastry or just a pastry top. I prefer to make my pastry with a high quantity of fat to flour as I like the pastry to melt. This chicken pie is a family favourite. I have not always had the best outcomes with pastry but this was a winner. I used chicken mince and added Fill with the chicken mixture.

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