Over time I became pretty good at it and built a small Clear the fridge cooking collection and this recipe is one of them. Strictly speaking, it belongs to the great Spanish nation, it was brought to my attention by Eric Lanlard, but for me it's a work in progress, and simply a variation of home made Iberian meat pie.
For the shortcrust pastry:
250 g flour
100 g unsalted butter, chopped
50 g lard, chopped
drop of milk
egg for brushing
Rub the butter and lard with flour and salt until the mixture resembles fine crumbs, add beaten egg and a tablespoon of milk - make smooth dough and refrigerate for at least 30 minutes.
For the filling:
1-2 tbsp olive oil
400 g chicken or turkey cut into bite size pieces.
1 garlic slove
100 g chorizo sausage, chopped
1/2 - 1 can of tomato, or glass of passata
handful of chopped parsley
Saute the chorizo until it starts to release its oils, add the finely chopped garlic, then the meat. Cook over low heat for few minutes and pour the tomato over. Bring to boil, reduce the heat and let simmer for 10 minutes. Season with salt and pepper, add parsley at the end. Set aside to cool down.
Now, you can spoon it into a large oven-proof dish ( about 30x20x5cm), roll out the pastry, brush the rim of the dish with some beaten egg and cover the pie with the pastry. Press the pastry edges against the rim of the dish to seal and trim off any excess, which you can use to make the decoration . Brash the pastry all over with the beaten egg.
Or, you can make smaller individual portions - which I did time. Also I made double crust pies. After laying the bottom of the dishes I put them in a freezer for 20 minutes, pricked the bottom with fork, then spooned the filling in which I added a bit of the cornflour to thicken it up a bit. The top half of the pastry and the decoration I kept in the fridge When the oven is heated, spoon the filling,cover with pastry round, put the decoration if using, brush with the egg glaze and bake for 25 minutes in oven preheated to 170C/350F/gas4 You probably noticed that I didn't press the pastry against the rim - it held the shape, because it was baked from frozen.