Are you like me about Chorizo, I love it do you? Now I know it is spicy, dotted with little bits of fat ooh that bad, bad word, fat oh my yum!!!! And still I love it. So when I saw this recipe in a Donna Hay magazine and when I saw it was in a pie (another of my naughty favourite things) well it was destiny. We would have to meet.
Pork and Chorizo Pie
2 x 300 g pork fillets trimmed and chopped
plain flour for dusting
3 tbsp oil (I use olive oil for all my cooking so whatever you want is fine)
1 red onion sliced
1 chorizo sausage sliced
2 tbsp sage leaves chopped
1 tbsp dijon mustard
1 tsp finely grated lemon rind (I love lemony flavours so I used maybe 3 tsps)
2 cups chicken stock
1 1/2 cups spinach leaves (I forgot to add these oops)
sea salt and cracked pepper to taste
1 sheet or 1 packet rolled ready to use puff pastry
1 egg lightly beaten
Preheat the oven to 200C (390F) Dust the pork in the flour and brown in a large non stick frying pan over high heat, using half the oil. You will need to cook the pork in batches so it browns nicely. Set aside when done.
Add the remaining oil, onion and chorizo and cook for 3 mins or until the onion is soft. Return the pork to the pain with the sage, mustard and lemon rind. Gradually stir in the stock and simmer for 4 - 5 mins or until the mixture thickens. Stir in the spinach salt and pepper and spoon the mix into two 2 cup capacity oven proof dishes.
Roll out the pastry until 3mm (1/8 in) thick or cut pastry sheets to size slightly larger than dish. Cut a whole from the centre of the pie crust. Place pastry on top of pies and brush with egg. Bake 15 - 20 mins or until tops are puffy and golden.
I placed the centre piece on the edge of the hole and served with creamy mashed potato. Absolutely delicious. Really simple and it really would make a great, simple, dinner party main.
I brought this nifty little grater back from France last year, one of my useful souvenirs. Enjoy your Pork and Chorizo Pie.