Gluten Free Aussie December 4, 2013 No Comments

chicken corn and chorizo pie

Gluten Free Chicken Corn and Chorizo Pie Recipe
Here is my Gluten Free Chicken Corn and Chorizo Pie Recipe you can also make a number of different variations of this using different meats on the same base.
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Ingredients
  1. 1 can of corn
  2. 600g chicken
  3. salt and pepper to season
  4. 4 cups of mashed potato (5 large potatoes)
  5. 1 cup of rice
  6. 1t massel chicken stock
  7. Olive Oil
  8. Olive oil spread (for mash)
  9. 2 chorizo (finely diced) or Bacon
  10. 1 portion frozen spinach
  11. 1 egg beaten
  12. 1 t Oregano (dry) or Basil or thyme.
  13. 1 Onion
  14. 2 t Garlic
  15. 1 1/2 c Boiling Cater
  16. 2T Baking Mix.
Instructions
  1. Preheat the oven to 175 degrees C on Fan bake
  2. BASE
  3. Absorption cook rice (according to instructions on the pack) add chicken stock powder to the water while cooking.
  4. Once cooked Allow to cook for 15 minutes.
  5. Add a beaten egg and stir fast.
  6. Spread into the bottom of a greased dish.
  7. FILLING
  8. Boil chicken and shred, add corn (drain and rinse first), spinach.
  9. Saute onions and garlic in olive oil. Add baking mix, herbs and pepper, slowly add 1 1/2c water, whisk to remove lumps.
  10. Stir through defrosted spinach, chicken, corn mix.
  11. Spread filling onto the rice base.
  12. TOPPING
  13. Peel and boil potatoes.
  14. Finley dice chorizo and fry
  15. Drain potatoes, add a generous portion of spread/butter and all chorizo and mash.
  16. Spread over the top.
  17. Bake for 30 minutes
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