I got a fabulous pie dish for Christmas, complete with cute little blackbird pie funnel. I wasn’t about to bake twenty four blackbirds into a pie, so I settled for cobbling together a Quorn chicken and leek filling, but as I had a couple of Quorn chorizo sausages nearing the end of their useful lives I thought I’d throw those in as well.
It worked brilliantly, and looked lovely, so here’s my recipe for Quorn chicken and Chorizo pie. I’m sure you could make it with actual chicken and donkey part sausage, but I can’t vouch for what it would taste like.
I make this as a “pot pie” with pastry just on the top rather than fully enclosing the filling for a quicker, lighter pie. You can make a more conventional pie by lining your pie dish with shortcrust pastry and baking it blind before adding the filling.
I usually throw some carrots around the baking tray I put the pie on to roast alongside it, and have some potatoes in the oven as well so it all cooks together as a full meal.
- Prep time:
- Cook time: 3
- Ready in:
- Yields: 4
Quorn “Chicken and Chorizo” Pie Ingredients
- 1 package of ready roll puff pastry
You could make your own but life is too short – if you do make your own then I’m sure you could try it with shortcrust pastry and save yourself an hour or two in which you could do something fun.
- 2 leeks
- 1 tbsp olive oil
- 2 Quorn chorizo sausages
- 1 pkg Quorn chicken style chunks (defrosted)
- 1 1/2 cups vegetable stock (you could use milk for a creamier pie)
- 2 tbsp cornflour dissolved in 4 tbsp cold water
- 1/2 cup grated cheddar cheese
- 1 medium free range egg
- Clean the leeks and slice into “coins” about 1/4 inch thick
- Heat the olive oil in a large thick bottomed pan
- Add the leeks and cook slowly to soften but not brown for about 10 minutes
- Meanwhile cut the Quorn Chorizo into slices about 1/6 inch thick and cut those in half to make half moon shapes, these add flavor, but you want them to go a long way, so lots of small bits rather than fewer larger ones
- Beat your egg in a small dish and set aside
- Cut a strip of pastry as wide as the lip of your pie dish and as long as its circumference
- Brush the lip of your pie dish lightly with the egg
- Stick your long strip of pastry around the edge of your pie dish, it doesn’t matter if it’s in several pieces, you just want a base layer of pastry to “glue” your pastry top to
- Brush another layer of egg onto the top of your pastry perimeter
- Add the Quorn “chicken” and chorizo to the leeks along with the vegetable stock
- Stir it all around and bring to the boil, turn the heat down to medium and add the cornflour, stirring quickly through to ensure it thicken the sauce rather than creates a glutinous lump in the middle
- Add the cheese and stir through (you can leave out the cheese for a lower fat, lower salt pie, but it is tasty)
- Preheat your oven to Gas 6, 200C, 400F
- Turn off the heat and transfer your pie filling to the pie dish
- Top your pie with the ready rolled pastry, and trim the edges with a knife, being careful to cut rather than tear the pastry so it stays put
- Crimp the edges of your pastry either by hand, or as I’ve done here with a fork
- You can use the off cuts of pastry to make little decorations for the top of your pie, here’ I used a little angel cookie cutter to make the topping
- Cut a cross in the center of the pie and peel back the corners so you can put your pie funnel in, then put the pastry back over your blackbird’s feet. Don’t worry if you don’t have a pie funnel, just cut a little hole in the middle so the steam can escape, preventing an exploding pie disaster in the oven
- Brush the top of the pie with the remaining egg to provide a glaze
- Bake for 30 minutes, then check it’s fully done