The Quick Roasting Tin chicken leek and chorizo pie - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Quick Roasting Tin chicken leek and chorizo pie By You Magazine - January 5, 2020 This chicken pie went through several elaborate variations (saffron and pearl barley, anyone?) before I came up with this very simple version and rather nervously handed platefuls to my friends Ruby and Leah. Fortunately, it turned out beautifully and was by far the easiest to make. A new staple. David Loftus SERVES 4 Prep: 10 minutes Cook: 25-30 minutes 2 leeks, very finely sliced 4 small free-range chicken breasts, cut into large chunks 120g chorizo, diced 300g crème fraîche 1/2 a juicy lemon, zest and juice 1 tsp sea salt flakes (optional) freshly ground black pepper 1 free-range egg, beaten 1 x 320g ready-rolled puff pastry sheet Step 1 Preheat the oven to 200C/180C fan/gas 6. Tip the leeks into a bowl, pour over a kettleful of boiling water and leave to steep for 2 minutes while you get on with prepping the other ingredients. Step 2 Drain the leeks well in a colander, then tip into a roasting tin along with the chopped chicken, chorizo, crème fraîche, lemon zest and juice, salt (if using) and a good grind of black pepper. Step 3 Give everything a good mix, then brush the edges of the roasting tin with a little beaten egg and lay the pastry on top. Use your thumbs or a fork to press the edges of the pastry against the edges of the tin – don’t worry about any overhang, it’ll just mean there’s more to eat later. Step 4 Brush with the beaten egg, then cut a cross in the middle for steam to escape. You can add cut shapes from the excess pastry and stick them on top with a little beaten egg, if you’re feeling artistic. Step 5 Transfer to the oven and bake for 25-30 minutes, until the pastry is crisp and golden brown. Let the pie sit for 5 minutes before serving hot. CHANGE IT UP This pie is also excellent without chorizo, as leeks pack in so much flavour. Consider adding a couple of teaspoons of dijon mustard instead. These recipes are taken from best-selling cookery writer and food stylist Rukmini Iyer’s new book The Quick Roasting Tin (Square Peg, £16.99). To order a copy for £10.99 with free p&p until 12 January, call 01603 648155 or go to mailshop.co.uk. Rukmini’s fee for this feature has been donated to Crisis, Shelter and Rape Crisis South London. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved