Monday, 13 August 2012

A supper of Chicken, Chorizo and Potato turnovers

Here's a recipe for using up leftover chicken from your Sunday roast!  The quantities for this are very rough. The beauty of something like this is that you can use up what you've got, so if you've got a few roasties left over, then you can use them instead of boiling more the next day.  I had some homemade puff pastry in the freezer which I defrosted for this recipe, but its fine to use shop brought, especially because this is supposed to be an easy, throw it together meal!

3 medium sized potatoes, or any left over roasties
Half a medium sized red onion
Half a chorizo sausage
About 250g left over chicken - chopped
2 tsp fresh Thyme
400g puff pastry, homemade or a packet of shop brought
1 egg, beaten together with a pinch of salt

Pre heat the oven to 200° (180° fan) and line 1 large or 2 smaller baking sheets with baking paper.

Firstly, if your not using leftovers, peel and chop the potatoes into a rough dice.  Put into a pan, cover with boiling water and simmer for 10-12 minutes, until they are just done, you want them to hold their shape.
While they are cooking, chop the chorizo into pieces roughly the same size as the potatoes.  Put into a frying pan with a splash of oil.  Set over a low heat.  You don't want to cook it, just get the beautiful, orange juices out of it.
When plenty of oil has been released from the chorizo, take it out out of the pan and set aside.  Chop the onion and fry gently in the chorizo oil.  When the potatoes are done, add them to the pan with the onions, chorizo and the chopped chicken.
Add the thyme and season well with salt and pepper.
When the chicken is heated through, remove the pan from the heat and set it aside while you roll out the pastry.  Its important that the filling is not boiling hot when you put it in the pasty or the butter in the pastry will melt and you won't get those flaky layers you're after, so leave it for 5-10 minutes or so.
Divide the pastry into four squares and place on the baking sheet.  Brush around all four edges of each square with the egg wash and put a mound of filling into the middle of the pastry.
Fold the pastry over to cover the filling and seal around the two edges with your finger or a fork.  Brush the top with the egg wash and bake in the pre heated oven for 20-25 minutes until puffed up and golden.

We had this with a big green salad and some cheesy flat bread on the side - yummy!  Also, this filling works really well made into a frittata, just leave it in the frying pan, add 5 beaten eggs and grill until cooked.

1 comment:

  1. This looks very good! Thanks for a great idea! Thoroughly enjoyed watching you both on GBBO and looking forward to seeing more of you, both here and on GBBO!