Individual Chicken and Chorizo Pies
Ingredients:
1 large free range chicken approx 1.7kg
500ml dry cider
1 medium onion sliced into wedges
1 large onion finely sliced
Small bunch of fresh thyme
Salt/Black pepper
1 ½ tbsp avocado oil
Knob of butter
2 leeks, sliced
2 tbsp gluten free plain flour
Grated zest of 1 lemon
150g chorizo, sliced
Small handful of fresh tarragon
150ml double cream
For the pastry:
300g Gluten free plain flour
½ tsp salt
80g Lard
80g Butter
2 medium eggs
Iced water
Method:
Place the chicken,cider, the medium onion,thyme,pepper and salt into a large sauce pan. Top up with cold water so the chicken is completely covered. Bring to the boil then turn down the heat and simmer for approx 1 hour or until the chicken is cooked through.
Once cooked remove the chicken and allow to rest until cool enough to handle. Get rid of the skin and remove the meat from the bones. Sieve the liquid, return it to the pan and reduce until approx 1 litre left then set aside to cool.
Heat the oil and butter in a large frying pan, add the finely chopped onion and leeks, season and fry on a medium heat until soft. Tip into a saucepan and stir through the flour and lemon zest and tarragon.
Using the same frying pan fry the chorizo until just crisp. Remove from the pan and leave to cool.
For the pastry:
Sift the flour and salt into a food processor. Add the lard and Butter and blend until it resembles fine breadcrumbs. Add 1 egg, whisked and 2-3 tbsps iced water until dough is combined. Knead briefly, wrap in clingfilm and chill for 30mins.
Preheat the oven to 180 degrees c. Mix together all the cooked ingredients with the cream and 200ml of the poaching liquid. Divide between 6 ramekins or small pie dishes.
Roll out the pastry until approx 4 mm thick and cut 6 disks slightly larger than you pie dishes. Place over the pies,seal round the edges and cut a small hole in the top. Whisk the remaining egg and brush the pastry with it.
Bake for 25 mins or until the pies are piping hot and the pastry is golden.
