Prep time: 20 minutes
Cook time: 45 minutes
Calories per serving: 490 (excluding wedges)
Cost per serving: £ 0.60p
300g chicken thigh fillets
200g plain flour
140 g butter
salt to taste
Add the flour and room temperature butter into a bowl and crumb the butter into small pieces using a sprinkle motion to blend the butter into the flour until it has reached a fine grain like texture
The dry mixture should be form enough to stick together when pressure applied but will still crumble when rubbed.
Add about 4-5 dessert spoons of water and mix into a dough which is neither too dry which will crack or too wet which will be sticky to the touch.
Wrap dough into clingfilm and place in fridge for 15 minutes.
While the dough is chilling peel and chop the carrots and onions and chorizo add to pan. Heat gently until the chorizo begins to sweat and then use this oil to cook the chorizo, onion and carrot. Add the chicken and cover with lid. Simmer until carrot begins to soften.
Remove dough from fridge and place two thirds of onto a lightly floured surface and roll out thinly. Line an 8in pie dish and add the chicken and chorizo mix.
Roll the remaining dough to form the lid and cover the pie.
Place into preheated oven 180 degrees gas mark 4 for 45 minutes or until browned.
Freeze for an on hand tasty treat.
Serve with spicy wedges or fresh salad.