Chicken, chorizo and crayfish pie with jersey royal potatoes and asparagus. Recipe

Individual short crust pies with a creamy chicken, spicy sausage and crayfish sauce, buttered potatoes and grilled asparagus.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the filling
  • Chicken thigh(s) : 6 whole
  • Stick(s) of celery : 3 whole
  • Carrot(s) : 2 whole
  • Banana shallot(s) : 2 whole
  • Fresh thyme : 2 sprig
  • Unsalted butter : 100 g
  • Plain flour : 100 g
  • Chicken stock : 100 ml
  • Double cream : 100 ml
  • Chorizo : 240 g
  • Crayfish tail(s) : 30 whole
  • For the pastry
  • Plain flour : 600 g
  • Unsalted butter : 300 g
  • Water : 150 ml
  • Maldon salt : 3 pinch(es)
  • For the vegetables
  • New potato(es) : 600 g
  • Green asparagus : 24 whole
  • Unsalted butter : 50 g
  • Fresh mint : 2 sprig
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • To line the mould(s)
  • Whole egg(s) : 1 whole



    Peel and dice the vegetables into small dice,
    Dice the chicken thigh into small pieces.
    Pick the leaves from the thyme.
    Heat a saucepan with the butter, when melted and the vegetables and cook till they go golden, add the chicken and thyme and cook for a minute or two, then add the stock. Reduce this down by half and then add the cream, reduce again until the sauce thickens then remove from the heat.
    Peel and dice the chorizo into small pieces, add this and they crayfish tails to the sauce, season to taste.


    Make sure the butter and water you are using is cold.
    Finely dice the butter, add to the flour and rub with your fingertips until you have fine breadcrumbs. Make a well in the center and add most of the water and a pinch of salt.
    Mix the dough without overworking it. You just want to bring the ingredients together.
    Pre heat the oven to 180*

    Roll into a ball, flatten and roll out between two sheets of baking paper to no thicker than 5 millimeters, cut out two circles using a pastry cutter, one larger for the base and a smaller one for the lid, spray the pie dish with a little oil and push in the base, spoon in the filling, brush the sides with beaten egg and top with the lid.
    Make a small incision to allow the steam to escape and brush the top with the remaining egg.
    The pastry can last for approximately four days in the fridge or you can freeze it for use at a later date.

    Pre heat the oven to 180*

    Place the pie onto the bottom shelf, cook for 25 minutes, if not golden on top after 20 minutes cooking move to the top shelf for the remainder.


    Place the potatoes into a sauce pan and cover with cold water, add pinch of salt and the mint, bring to the boil and then simmer gently till tender.
    Remove the wooden stalk from the bottom of the asparagus.
    Heat a griddle pan and cook the asparagus for a minute or two on each side.

    Serve all together.

Chef's tip

«The pastry can last for approximately four days in the fridge or you can freeze it for use at a later date so feel free to pre make these pies. »

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