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Smoked cheddar, sriracha and chorizo piches

I have a few birthdays coming up, so naturally I thought it would be nice of me to cook something for them. If you "like" your friends, you'll bring a bottle of wine, but if you "LOVE" your friends, you'll make them quiche, or on this case, "piche". A new-wave dreamy combo you'll never forget that I totally invented all by myself, so lets make it a thing because nothing warms the heart better than a quiche/pie ensemble, at least that's what I'm going for. Sadly I got drunk and ate them so I'm back to square one, sorry friends, there's always next year, I love you, but not as much as my piche. Here's how to make smoked cheddar, sriracha and chorizo piches.

TIME: 45 Mins MAKES: 2


200g of plain flour

100g of salted butter

50g of cheese, grated

50g of chorizo sausage, grated

2 eggs

2 spring onions, finely chopped

30ml of milk

1 tablespoon of double cream

1 teaspoon of smoked paprika

1/2 teaspoon of Sriracha

1/2 teaspoon of garlic salt

Pinch of fresh coriander

Salt and pepper for taste

Bag of rice (for weighing down the pastry when cooking)


1.) Pre-heat the oven to 180 degrees. In a food processor add the flour and butter and process for about 30 seconds. Once processed, add to a cold mixing bowl. Add a pinch of salt and a bit of pepper and mix, add 50ml of cold water to the mix and begin working it through softly with your hands. Gradually add the last 50ml of cold water and work together until it forms a dough.

2.) On a floured surface, begin kneading the dough for around three minutes. Wrap in clingfilm and place in the fridge for 30 minutes.

3.) In a separate mixing bowl, add the eggs, milk and cream and whisk together. Add the chorizo, spring onion, cheese, Sriracha, garlic salt and all herbs and spices and mix once again and set aside.

4.) Remove the pastry from the fridge and slice into two segments. On a floured surface roll each piece out in a circular form with a rolling pin to a thickness of about 5mm. Place each rolled out piece of pastry in two small and deep pie dishes, I used two deep ramekins for mine. Press the pastry down to the corners of the dish and mould up the sides evenly and remove any excess overhanging the dish.

5.) Prick the bottom of the pastry a couple of times and then place some plastic wrap over the dishes, you’ll want to fill each pie with rice to weigh down the pastry for even cooking so it doesn’t rise. Add the rice over the plastic wrap and wrap the excess plastic wrap around the rice like a rice parcel. Add to the oven for 20 minutes.

6.) Remove the pies from the oven and take out the rice parcels, the pastry should be browned slightly. Now you want to add the egg filling. Spoon in gradually and fill to about 5mm from the top. Sprinkle some chopped chorizo on top, lightly egg wash the pastry and add back to the oven for a further 30 minutes on 160 degrees or until the filling is fully cooked, you can tell by giving it a bit of a light shake and seeing if it jiggles at all. Once cooked, remove from the pie dishes and leave to cool for about 15 minutes, serve warm and enjoy!

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