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Posted 20 hours ago

OXO Stock Pots Rich Flavoursome Blend of Red Wine, 4 x 20 g (80 g)

£9.9£99Clearance
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Cook the stew as per recipe but omit the greens and parsley, and allow to cool completely before covering and freezing for up to 3 months. Allow to defrost completely before bringing to a simmer and cooking the greens as per recipe. Scatter with parsley to serve. For more tips on freezing and defrosting food, read our article Love Your Freezer. Place a large saucepan over a medium heat. Fry the chorizo for 8-10 mins until just crispy, turning once. Add the oil to the pan along with the onion and cook for 5 mins to soften. Stir in the garlic, celery and paprika and cook for 1 min more. ​ Spoon the cooled filling into a pie dish (we used a metal 30 x 20 x 6cm rectangular dish, but any that holds the filling will do). Unroll the pastry. Cut 1cm strips from the shorter edge of the pastry and lay around the base of the dish lip, then roll the pastry out to fit the dish. Lay on top of the filling and seal the edges well by pinching with your fingers or pressing with a fork. Make a hole in the centre to allow the steam to escape. Brush with the beaten egg and place in the oven for 40-45 mins until golden brown and cooked through. Serve with greens, if you like.​ Remove the stew from the heat and allow to cool for a few mins before spooning into large bowls to serve. Top with chopped parsley, if you like.​

Cook the filling and allow to cool completely before freezing for up to 3 months. Remove and allow to defrost completely before proceeding with the recipe. Add 5-10 mins to the baking time to allow the filling to get up to temperature.​ For more tips on freezing and defrosting food, read our article Love Your Freezer. Heat the butter in a saucepan and fry the pancetta cubes for 5 mins until golden and crisp. Remove the pancetta with a slotted spoon and set aside. Fry the onions in the same pan over a medium heat for 5-8 mins until softened. Add the garlic; cook for 1 min more. Remove and set aside with the pancetta. ​

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