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There are lots of sources of information on cooking. Some information is geared towards seasoned chefs and except the typical person. It can be perplexing to wade through every one of the available info. The good news is, this Chicken, leek and Chorizo pie recipe is easy to make and will certainly offer you some great suggestions. They will benefit anybody, even a newbie.

You need leeks, very finely sliced.
Use small free-range chicken breasts, cut into chunks, cooked.
Prepare chorizo, diced.
Provide creme fraiche.
Provide juicy lemon, zest and juice.
Provide sea salt flakes.
Prepare Freshly ground black pepper.
Use free range egg, beaten.
You need to prepare × 320g ready-rolled puff pastry sheet.

A hearty chicken and chorizo pie cooked on a bed of creamy leeks and covered with pastry. An easy chicken and leek pie that's a real crowd-pleaser for all the family. Kerry's top tip for keeping pie pastry crisp, is to put a shot glass in the middle of the pie dish to stop the pastry sinking into the saucey filling. Chorizo, peppers and sherry bring a Spanish flair to a classic chicken pie recipe.

Tip leeks into a bowl, pour over a kettle of boiling water and steep for 2 mins before draining in coriander.
Tip leeks, chicken, chorizo, creme fraiche, lemon, salt and pepper into tin. Mixing well.
Brush edges of roasting tin with beaten egg before rolling out and laying pastry.
Press edges in against tin, brush surface and cut cross in middle to allow air to escape.
Cook until cooked (aka 30 odd mins aka golden brown) and serve hot. Viola!.

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