Irrational it may be, I do love Pi…
Sorry, you can take a girl away from her maths lectures, but she’ll always be a maths geek at heart. Seriously though, I do love pies. They are filling, comforting, relatively healthy (I serve them with loads of veg and nothing else – hence they are superhealthy), freeze well and aren’t as time consuming as you’d first think. I do admit to grabbing ready-made pastry most of the time (I’m sorry, I don’t have time to make puff pastry!), but even whipping up a quick shortcrust isn’t too horrendous.
This recipe was originally inspired by a recipe in GoodFood. I’ve simplified it, making it quicker, and a lot cheaper. It would also be a great use of leftover roast chicken, and you could up the veg content by throwing in peppers if you felt like it. Either way, it’s a summery switch up of the classic pie.
Ingredients (serves 4, including two greedy men)
- 1 pack ready rolled puff pastry
- 1 onion, finely diced
- around 15cm chorizo sausage, casing removed, chopped into slices then halved
- 3-4 chicken breasts (5oog-ish)
- 2 tablespoons flour
- 1 litre chicken stock
- 2 tablespoons of cream
Sunshine flavours under a crisp pastry crust, just enough cream to be comforting, but light enough not to need a nap afterwards. Perfect in my book! And a great excuse to use up Stanley Pie Bird* from Cath Kidston too!
What’s your favourite pie filling?