We love all things covered in pastry. And pastries stuffed with chicken, peas and chorizo is a wonderful warm supper, or the perfect packed lunch. I've included our recipe for dairy free pastry, but if you're in the mood for a quicker option then pop down to Sainsbury's and buy their ready to roll shortcrust pastry which is made with oil. Not as nice as homemade but a darn site quicker!
Free From: Dairy, Egg, Soya
1 1/2 cup cooked chicken (we use left over from Sunday Roast)
1/2 onion chopped
2 sticks chorizo sliced
200 g sliced mushrooms
1/2 cup frozen peas
250 ml Oatley Cream (or other non dairy cream)
1/3 cup chicken stock
Salt and Pepper
Throw a couple of tablespoons of oil in a largish frying pan and lightly fry the onions until lightly brown.
Now add the mushrooms and cook for about 5 minutes until nicely coloured.
Add the sliced chorizo and cook for another 5 minutes.
Add the chicken stock, the Oately (or other non dairy cream), and cook for about 10 minutes.
Add in the frozen peas, salt and pepper. Let it sizzle away for another 5 minutes. Taste and adjust seasoning if needed.
The filling should be creamy but not runny.
Put to one side to cool and to allow the flavours to develop.
Follow the dairy free pastry recipe here:
Making the Pastries
Preheat the oven to 180°C, 370°F
Line a baking tray with parchment paper
On a lightly floured board roll out your pastry into a large rectangle.
Cut into four equal rectangles
Place 1/2 cup of filling in the middle of each rectangle of pastry
Brush the rim of the rectangle with water
Fold up the sides of the pastry and press together with your finger tips, roll the rim of the pastry over onto itself to form a good seal.
The ends will still be open so press them together as well and fold over to make a secure rim.
Using a sharpe knife cut a couple of slits in the pastry for the steam to escape.
Brush over with a little water so that they brown nicely, or with a bit of melted dairy free margarine.
Repeat for the other three rectangles of pastry.
Pop into the oven for 25 minutes until nicely browned.
Enjoy for supper or lunch. Serve with mashed potatoes and a salad.
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