- Cook the chorizo, chicken, onion and garlic in a pan for 8–10 mins until the chicken is golden and cooked through with no pink meat.
- Stir in the cornflour, cook for a few seconds, add the stock and lemon juice, and bring to a simmer. Take off the heat and stir in the parsley.
- Preheat the oven to 200ºC/400ºF/Gas Mark 6. On a lightly floured surface, roll out the pastry thinly and cut out 12x12cm (41/2inx41/2in) rounds. Place half the discs on a large baking sheet. Spoon some filling on top of each disc, leaving a narrow border around the edge. Brush the borders with milk, then place the remaining discs on top.
- Using a fork, press around the edges of each pie to seal, then make a little hole in the centre of each. Brush with milk and bake for 20–25 mins until golden and piping hot. Serve warm or cold.
Recipe courtsey of Waitrose.
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If you find you have too much filling, then make use of it in a pasta dish or add cooked root vegetables to make a hearty casserole
60g Cooks' Ingredients Diced Chorizo 500g essential Waitrose British Chicken Thigh Fillets, diced 1 onion, chopped 1 clove garlic, chopped 2 tsp cornflour 150ml chicken stock 1/2 lemon, juice only 2 tbsp parsley, finely chopped 500g pack shortcrust pastry 3 tbsp milk
Time: 20 mins Serves: 6 Nutrition: 578 cals 34.4g fat (10.7g sat fat)