Chicken and Ham Pie Recipe
Ingredients
| Flour | 350 Gram (For the pastry:) | |
| Salt | 1 Pinch (For the pastry:) | |
| Butter | 225 Gram (For the pastry:) | |
| Water - Appro x 3 x 15 ml spoons/3 tablespoons | ||
| Milk, to glaze | ||
| Chicken leg - 1 cooked, skinned, boned and cut into cubes | ||
| Ham - 100 g/4 oz cooked, chopped | ||
| Onion | 1 Small, chopped (For the filling:) | |
| Sweetcorn | 100 Gram, frozen (For the filling:) | |
| Salt | To Taste (For the filling:) | |
| Ground black pepper | 1 (For the filling:) | |
| Eggs | 2 (For the filling:) | |
Directions
GETTING READY
1. Preheat the oven to oven (190°C/375°F or Gas Mark 5).
2. To make the pastry into a bowl sift the flour and salt.
3. Add the butter in pieces and rub into the flour with the fingertips until the mixture resembles fine breadcrumbs.
4. Stir in enough water to form firm dough.
5. Divide the dough in two.
MAKING
6. On a floured surface roll out one half and use to line a 23 cm/9 in ovenproof or foil pie plate.
7. To make the filling in a bowl add all the ingredients and stir well to mix.
8. Spread over the dough-lined plate, leaving a small margin all round.
9. Roll out the remaining dough to form a lid.
10. Moisten the edges of the dough, place the lid on top of the filling and press firmly to seal together.
11. Trim and flute the edge and use any trimmings to decorate the top of the pie.
12. Cut an air vent in the centre.
FINALIZING
13. If you wish to freeze the dish, do so at this stage. Open (flash) freeze until firm, then wrap in foil or a freezer bag. Seal, label and return to the freezer.
SERVING
14. To serve the frozen dish, remove wrappings, then thaw at room temperature for 4 hours.
15. Brush the dough with milk and bake in a preheated moderately hot for 40 to 45 minutes.
16. Cover with foil if the pastry becomes too brown.
1. Preheat the oven to oven (190°C/375°F or Gas Mark 5).
2. To make the pastry into a bowl sift the flour and salt.
3. Add the butter in pieces and rub into the flour with the fingertips until the mixture resembles fine breadcrumbs.
4. Stir in enough water to form firm dough.
5. Divide the dough in two.
MAKING
6. On a floured surface roll out one half and use to line a 23 cm/9 in ovenproof or foil pie plate.
7. To make the filling in a bowl add all the ingredients and stir well to mix.
8. Spread over the dough-lined plate, leaving a small margin all round.
9. Roll out the remaining dough to form a lid.
10. Moisten the edges of the dough, place the lid on top of the filling and press firmly to seal together.
11. Trim and flute the edge and use any trimmings to decorate the top of the pie.
12. Cut an air vent in the centre.
FINALIZING
13. If you wish to freeze the dish, do so at this stage. Open (flash) freeze until firm, then wrap in foil or a freezer bag. Seal, label and return to the freezer.
SERVING
14. To serve the frozen dish, remove wrappings, then thaw at room temperature for 4 hours.
15. Brush the dough with milk and bake in a preheated moderately hot for 40 to 45 minutes.
16. Cover with foil if the pastry becomes too brown.
Chef
