Ingredients
• 400g cream delight potatoes, peeled, cut into 4cm pieces (see note)
• 60ml (1/4 cup) water
• 2 tsp olive oil
• 2 chicken breast fillets, cut into 4cm pieces
• 1 chorizo sausage, cut into 1cm slices diagonally
• 1 leek, trimmed, thinly sliced
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary, leaves picked
• 2 sheets (25 x 25cm) frozen puff pastry, just thawed
• 1 egg, lightly whisked
• Fresh rosemary sprig, to serve
• Sour cream or creme fraiche (optional), to serve
Method
Place the potato and water in a large heatproof microwave-safe bowl. Cover with plastic wrap. Cook in microwave on High/800watts/100% for 8 minutes or until just tender. Drain.
Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Cook half the chicken, stirring, for 4-5 minutes or until light golden and almost cooked through. Transfer to a heatproof bowl. Repeat with the remaining chicken.
Add chorizo to pan and cook, turning occasionally, for 3-4 minutes or until light golden. Add leek, thyme and rosemary and cook, stirring, for 2-3 minutes or until the leek is soft. Add the potato and cook, stirring, for 1 minute or until well combined. Transfer to the bowl with the chicken. Toss gently to combine. Set aside for 30 minutes to cool slightly.
Preheat oven to 200°C. Line 1 large baking tray with non-stick baking paper. Place 1 pastry sheet on the tray. Place half the chicken mixture in the centre of the pastry and shape to form a circle, leaving a 3cm border. Fold pastry edge over the filling to partially enclose, leaving the centre of the pie open. Repeat with remaining pastry and chicken mixture to make a second pie. Brush the pastry edges with egg.
Bake for 30-35 minutes or until the pastry is golden and cooked through. Set aside on the tray for 5 minutes to cool slightly. Top with rosemary and serve with sour cream or creme fraiche.
