Chorizo And Parsley Protein Pie Recipe
Fusion cuisine
About this recipe
A hearty, high-protein dinner pie featuring tender chicken, savory ham, and aromatic tarragon, encased in a golden pastry crust. Perfect for solution seekers looking for a satisfying meal.
Ingredients
- 50G Picard Chopped Flat Parsley
- 12 Per Pack Daylesford Organic Mixed Weight Eggs
- 320G Jus-Rol Puff Pastry Ready Rolled Sheet
- 225G Palacios Chorizo Ring Spicy
- 1 Kg Dallari 00 Flour, 1Kg
Instructions
- 1. Preheat your oven to 200°C (400°F). Roll out the pastry on a floured counter and, using your pie dish as a template, cut out a piece to generously fit the top. From the trimmings, cut a 3/4-inch wide strip to fit around the rim of the dish. Dampen the edges and stick the strips in place around the rim.
- 2. In a mixing bowl, combine 200 g diced chorizo and 1 tbsp chopped fresh parsley. Stir until evenly mixed.
- 3. Spoon the chorizo and parsley mixture into the pie dish. Dampen the top of the pastry strip and place the pastry round on top. Trim the edges and press down gently to seal.
- 4. Decorate the top with pastry shapes made from the trimmings if desired. Brush the top with 1 beaten egg to create a golden crust. Make a small slit in the top for a steam hole.
- 5. Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is heated through. Let cool slightly before serving.