Chick in Basque Pie

Ingredients

Chick in a basque

For Pastry
18oz Plain flour
4.5oz Lard
4.5oz Butter
cold water

For Filling
5-6 Chicken breasts or thighs (deboned),
250g Chorizo, cubed
1 Onion, chopped
2 Cloves garlic, crushed
1 jar Tomato puree
3 tsp Italian herbs, basil, oregano etc
2 tsp Paprica
3 Red peppers, chopped
1 half tin pitted, chopped black olives (optional)
1 chicken stock cube/bottle of concentrated chicken stock
Splash of red wine
4 tbsp Olive oil

Method

Pastry
Place the flour, lard and butter in a food processor and blend on maximum until it resembles breadcrumbs, or if you dont have a food processor, chop fat into small chunks and mix into flour with a butterknife. Try not to let the fat get warm and start to melt. Tip the mixture into a bowl and add water bit by bit, mixing it in with a metal spoon, until the dough is just moist enough to stick together as a single lump. Put the lump of pastry into a plastic bag, expel the air and seal. Refrigerate for at least an hour. When the time comes to roll it out, make sure you flour the work surface enough, devide the pastry into a third and two thirds (lid and base). Turn the pastry over the first few rolls to make sure it gets evenly floured.

Filling
Preheat oven. Chop chicken into chunks. Pour half of the olive oil into a hot frying pan, add chicken pieces and fry till golden. Remove chicken from pan and place on plate. Add the rest of the olive oil to the pan and fry the onion and garlic. When they are half fried, add chorizo and fry till onions are cooked. Make up half a mug of chicken stock with one cube or with some concentrated stock. Add chicken back to pan along with the tomato puree. Once fried pour in chopped tomatoes and stir in tomato puree. Add herbs and paprika. Mix in chicken stock, then wine. Leave to cook on a low heat for 15-20mins then add in chopped peppers and cook for a further 5 mins.

Roll out pastry and place base pastry into a pie dish/baking tray, pour in filling. Brush a little milk or water around the edge of the pastry to aid adhering of base to top, place top pastry on the pie and pinch edges together. Trim off any excess pastry and poke a few vent holes into the top of the pie with a sharp knife. Place in oven for half an hour or till pastry turns golden.