Chicken Chorizo & Pea Pie

Put chicken stock in a saucepan with onions and celery, bring to a boil, then simmer for 5-6 minutes. Meanwhile, heat a small sauté pan and add the chorizo and chicken pieces. Cook over a medium heat until the lovely paprika oil starts to coat the chicken pieces. Cook for 5 minutes.

Once the chicken is half-cooked, add it to the simmering onions and celery. The liquid should barely cover the chicken and onion mixture.

Simmer for 5 minutes or until the chicken is cooked through and the mix is nice and thick.

Mix the butter and flour together really well, then stir into the simmering chicken. It will thicken quickly.

The mix needs to be fairly thick, so the finished pie is not runny when cooked.

Remove from the heat and cool until thickened, then chill until needed.

Line a 23cm x 3cm deep loose-bottomed flan tin with the pastry. Roll out a large disc for the lid.

Remove the mixture from the fridge and remix, adding the frozen peas, and season to taste if needed.

Spoon the mixture into the prepared, raw pastry tin and spread it out evenly.

Egg the edge and place the lid on, and trim and seal well.

Brush with beaten egg and make a small incision in the centre.

Bake in the preheated oven for 35-40 minutes until the pastry and filling are cooked through.

Serve in slices with a simple green salad.