Chicken & Chorizo Pie

Chicken and chorizo pie. It just sounds so right. I think it's the 'ch'. There's something satisfying about the alliteration of it. It's little things like that that make me happy. Does that make me sad? 

I'm sure I've seen this pie in a magazine or on a blog. I searched and searched, but couldn't seem to find it. So, this recipe was put together in my own head, even if the inspiration had come from some where else. 

This picture below is the pie filling. I know it looks a bit yellow (and looks like custard), but I assure you that's just the juices from the chorizo :$ 

I also have a confession to make. I used ready made shortcrust pastry. Sorry. But if you want to make you own, here's how. And you can find how to make a béchamel here.

Favourite pie, anyone?

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Chicken & Chorizo Pie

Serves 4

Béchamel sauce (see above)

200g chorizo, cut into small pieces

2 chicken breasts, cut into small pieces

Shortcrust pastry (see above, again)

1 egg, beaten

Preheat oven Gas 7 (220°C/425°F)

Heat a frying pan over a high heat. Throw in the chorizo and cook until the oil starts to seep from it. Use a slotted spoon or spatula to remove the chorizo, leaving the oil, then add the chicken and cook until browned. 

Stir the chorizo and chicken into the béchamel sauce and season with salt and a decent amount of pepper.

Spoon the pie mix into 4 small pie dishes or 1 large one. 

Roll out the pastry so that it is slightly larger than the dish you're using. Brush around the edge of the dish with egg then lay the pastry on top. Brush liberally with the rest of the egg and bake for 15-20 minutes, until golden-brown.