Simple flavours in pies are always the best. Under the buttery, cheesy golden crust is an easy-to-make, yet chic tasting chicken and ham pie. The filling and pastry can be made a day in advance and then assembled just before cooking.
Ingredients
- 1 cup flour (wholemeal or white)
- 100 grams butter chilled and diced
- ¾ cup finely grated cheddar or tasty cheese
- 1/2 tblsp chilled water
- 4-6 boneless chicken thighs, without skin
- 50 grams butter
- 2 carrots, peeled and diced
- 1 onion, peeled and finely chopped
- 3 stalks celery, sliced
- 4 tblsp flour
- 1 cup chicken stock
- 1 cup cream
- 1 tblsp chopped fresh thyme
- 1 ham steak, diced
Method
Pastry
- Put the flour, butter, cheese and salt into a food processor and process until the mixture looks like coarse crumbs.
- Pulse in sufficient chilled water until the mixture forms small moist balls of dough. Grab a small amount and press in your hand. If it forms a moist clump there sufficient water has been added. Turn out and bring together. Wrap in greaseproof and chill for 20 minutes or overnight.
- Makes 300 grams
Chicken and Ham Hot Pots
- Cut the chicken into 3cm size pieces. Heat the butter in a large saucepan and when hot, brown the chicken pieces and set aside. This is best done in batches.
- Add the onions, carrots and celery and toss the vegetables until lightly browned. Stir in the flour and cook for 1-2 minutes before stirring in the stock. Bring to the boil, stirring constantly to make a thick sauce. Add the cream, herbs, chicken and ham and season as wished. Remove from the heat, cool and then chill until ready to bake into a pie.
- Put the filling into a large heatproof pie dish that comfortably takes the filling, about 5-6cups. Roll the pastry out on a floured board large enough to just cover the pie . Trim and place on top. Brush with beaten egg to glaze.
- Bake at 190 degrees Celsius for about 35 minutes or until the pastry is golden and the filling piping hot. Serve accompanied with lashing of hearty mashed potatoes.
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