Pea, Tarragon & Cream Cheese Pithivier
This savory chicken and chorizo pie is a comforting and hearty dish that is perfect for a cozy dinner with loved ones. The tender chicken thighs are cooked until golden with flavorful chorizo, then simmered in a sherry-infused sauce until tender. The creamy filling, seasoned with aromatic herbs, is encased in crispy puff pastry, creating a deliciously satisfying meal that is sure to warm both hearts and bellies.
— Constant Cookbook
Ingredients
- 1 onion , finely chopped and cooked in a knob of butter until soft
- 150g frozen peas , defrosted
- 125g cream cheese , beaten until soft
- small bunch tarragon , chopped
- ½ lemon , zested
- handful parsley , chopped
- 500g pack puff pastry , rolled out and cut into 2 x 14cm circles and 2 x 16cm circles
- 1 egg , beaten
Instructions
- Heat the oil in a large flameproof casserole dish. Brown the chicken thighs in batches until golden, then transfer to a plate. Add the onions to the dish and cook for 5 mins until soft, then add the chorizo and cook for 2 mins more until the orangey oils are released into the pan. Stir in the flour for 1 min, then add the sherry and bubble for 2 mins until most has evaporated. Return the chicken to the pan, add the stock, cover with a lid and simmer for 40 mins or until tender.
- Using a slotted spoon, scoop the chicken pieces out of the pan and transfer to a plate. Use 2 forks to shred the meat into chunky bite-sized pieces. Meanwhile, add the cream to the pan, increase the heat and bubble for 10-15 mins until the liquid has reduced to a white sauce consistency. Add seasoning (remembering that the chorizo can be quite salty) and return the chicken to the pan along with the parsley. Transfer to a pie dish (ours was 20cm x 25cm) and place a pie funnel or piping nozzle in the centre. Set aside to cool a little while you prepare the pastry.
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Brush a little beaten egg around the rim of the pie dish then, using your rolling pin to help, lift the pastry over the dish. Trim away any excess pastry, then pinch the edges with your forefingers and thumb to crimp. Brush with a thin layer of beaten egg. If you like, you can use your pastry offcuts to decorate the pie, then brush with beaten egg. Bake for 45 mins or until golden brown and the filling is piping hot. Serve with your favourite veg.
Yield
Serves 2
Nutrition
- Calories: 725 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 1.5 milligram of sodium
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