Friday: Creamy chicken, chorizo and spinach pie
300g pack chicken breast fillets
100ml whipping cream
450g frozen spinach
8 slices of chorizo, roughly chopped
3 sage leaves, finely chopped
375g pack ready rolled lighter puff pastry
1 egg, lightly beaten
450g frozen green beans, for serving
1. Preheat the oven to gas 6, 200°C, fan 180°C. Add the chicken to a saucepan along with the milk, cream and 100ml water. Cover and simmer for 20 mins or until the chicken is cooked through. Remove the chicken with a slotted spoon, slice into bite-sized pieces and return to the pan.
2. Place the spinach in a colander in the sink. Pour over boiling water to defrost, then squeeze out the excess water with the back of a spoon, then add to the chicken along with the chorizo, sage and some seasoning. Stir to combine.
3. Unroll the puff pastry and cut a 5mm-wide strip to go around the edge of a pie dish. Wet the rim of the dish with water and press down the pastry strip. Spoon in the chicken mixture and brush the pastry rim with egg wash. Place the remaining pastry over the top and press to secure the edges. Trim the excess, then use the back of a fork to crimp the edges together.
4. Brush all over with the egg and bake for 30 mins until the pastry is risen and golden. Meanwhile, boil the green beans in salted water for 3-4 mins until tender, then drain and serve with the pie.