Prep Time | 30 minutes
Cooking Time | 50 minutes
Serves | 6 people
- Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
- Place the onion, garlic, leeks, chicken and stock cubes into a pan over a high heat. Just cover with cold water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the chicken is cooked but not falling off the bone.
- Lift the chicken thighs out of the pan and bring the stock back to the boil. Cook for 5 minutes to thicken.
- Meanwhile remove the skin from the chicken and discard, and then pull the meat away from the bone. Roughly chop, and then return the chicken to the pan of reduced stock. Take off the heat and mix well. There should be enough sauce to cover the meat well, but the mixture shouldn’t be too sloppy. Return to a simmer.
- Mix the cornflour with 4 tbsp of cold water and gently pour into the pan. The stock will thicken almost straight away. Add the peas, chorizo, ham and sweetcorn. Season with the salt and pepper.
- Spoon the mixture into 26 x 19cm deep rectangular dish. Cool and chill.
- For the Gluten Free shortcrust pastry start by putting flour, salt and Xanthan Gum into a bowl and mix well. Add the margarine and rub until you have fine breadcrumbs (or use a food processor).
- Add the beaten egg and a little cold water and mix well. Keep an eye on the texture-you may need to add a little more water so that it is nice and soft. Bear in mind that the gum will tighten up the mixture considerably.
- Roll out the dough to roughly the size and shape of your pie dish. Trim the edges and set the trimmings aside (don’t roll them up).
- Brush the rim of the baking dish with the beaten egg and lay the pastry trimmings around the edge to cover it. Press the trimmings down gently, then brush with the egg. Carefully lay the pastry lid over the dish, pressing down well into the trimmings to seal. Decorate the edges by pinching with your fingers or pressing down with the prongs of a fork. Brush all over with a beaten egg, then make 2 or 3 slits in the top of the pie to let out any steam while cooking.
- Bake for 35-40 minutes, cool for 10 minutes before serving.
Italian Herb Pizza Crust or Wrap
Gluten Free Pizza Crust – Makes one 10-11” pizza, serves 2 To make your begin making your Gluten Free Pizza Crust, mix 8g Dried Yeast with 180ml warm water. Add ½ tsp of sugar and stir until dissolved, then set aside for 10 minutes. Mix 200g of pizza base mix with the...
