British Pie Week with Rich Thorpe

British Pie Week with Rich Thorpe

For one pie and one pie only, Rich is back.

To celebrate British Pie Week, our fab Head Chef, Rich Thorpe, is back and serving up a storm in the kitchen with his Chicken and Chorizo Pie.

To make Rich’s pie, you’ll need:

For the pastry

  • 500g plain flour
  • 1 egg
  • 10g salt
  • 175g lard
  • 200ml water

For the filling

  • 350g chicken breast diced
  • 100g chorizo diced
  • 1 red pepper diced
  • 1 white onion diced
  • 3 garlic cloves finely grated
  • Shopping List
  • 5g thyme finely chopped
  • 1 chicken stock pot diluted into 350g of hot water
  • 35g butter
  • 35g plain flour
  • 1 egg yolk

Making the sauce

  • Firstly, pre-heat your the oven to 160 degrees
  • Then for your filling, sweat off your onions, garlic and thyme in a little oil.
  • Whilst this is cooking, melt 35g butter in a pan and add 35g of flour. Cook on a low heat for 2-3 minutes (the room will start to smell like shortbread, delicious).
  • Add your chicken stock to the butter and flour mixture and whisk until all the lumps are removed.
  • Leave on a low heat and continue to whisk until it becomes a thick sauce.
  • Next pour the sauce onto your onion mix and add your diced chicken.
  • Then place the sauce on a low heat and cook the chicken until the juices run clear, this should take around 8–10 minutes.
  • In a separate frying pan cook the diced chorizo in a little oil until browned off.
  • Then add to your chicken sauce.
  • Then in the same pan as you cooked your chorizo, sweat off your diced peppers and again add it to your pie mix.
  • Next remove from the heat and season to taste with salt.
  • Allow mix to cool to room temperature.

Making the pastry

  • For the pastry, place flour, egg and butter in a mixing bowl.
  • Next bring your lard and water to the boil and add the flour mix.
  • Slowly bring the mixture together to form your pastry.
  • Mix for one minute, but do not overdo it otherwise your pastry will go tough.
  • Next butter and flour a 20cm tin.
  • Allow your dough to cool, this will make it a little easier to work with.
  • Then split the dough into a 600g ball and a 300g ball.
  • Roll the 600g ball to 1cm thick, wide enough to cover your 20cm with an overhang.
  • Next cut two strips of greaseproof paper and lay, in a cross shape, in your tin.
  • Then add your pastry on top.
  • Then it’s time to add your pie filling.
  • Afterwards, roll out your pie lid using the remaining 300g ball of dough, to the same 1cm thickness.
  • Then brush your pie edges with water, add your lid and seal the edges.
  • Finally, trim and crimp the pie edges and make a hole in the middle of pie to allow the steam to escape whilst cooking.
  • Brush the pie with egg yolk.
  • Then pop in the oven at 160 degrees for 1 hour, or until golden brown.
  • Allow to cool in the tin for 30 minutes then it’s ready to serve.
  • Serve your pie with a side of gorgeous green and buttery mash potato. Bon ap-pie-tite.

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