Chicken And Ham Pie

My Weekly - - Cookery -

IN­GRE­DI­ENTS (Serves 8 or makes 1 pie)

For the pas­try:

◆ 300g plain flour

◆ 1tsp salt

◆ 80g un­salted but­ter, cold, cubed

◆ 80g lard, cold, cubed

◆ 2-3tbsp ice-cold wa­ter

For the fill­ing:

◆ 60g un­salted but­ter

◆ 1 large shal­lot, finely diced

◆ 500g chicken breasts, diced

◆ 200g cooked ham, diced

◆ 3tbsp plain flour

◆ 500ml chicken stock

◆ 100ml dou­ble cream

◆ 120g crème fraîche

◆ 2tbsp le­mon juice

◆ 1 large egg yolk

◆ 3tbsp Ched­dar, grated

◆ Pinch fresh grated nut­meg

◆ 2tbsp pars­ley, chopped

◆ Salt and freshly ground black pep­per

1In a food pro­ces­sor, pulse flour, salt, but­ter, lard and enough ice-cold wa­ter to form a rough dough. Turn out and shape into a round. Wrap in cling­film and chill.

2Pre­heat oven to 180°C, 160°C fan, gas 4. Melt 1tbsp but­ter in a casse­role dish. Add shal­lot and a pinch of salt. Sweat un­til translu­cent. Stir in chicken and ham, fry for 6-8min, tip onto a plate, cover with foil.

3Heat re­main­ing but­ter in the dish, whisk in flour and cook un­til golden (2min). Grad­u­ally stir in stock and briefly boil. Stir in cream, crème fraîche, le­mon juice, egg yolk, Ched­dar, nut­meg, pars­ley and sea­son­ing. Off the heat, fold in chicken/ham/ shal­lot mix­ture.

4Di­vide pas­try in half. Roll one piece out on a floured sur face into a 30cm round 0.5 cm thick

and use to line base and sides of a 20cm pie dish. Trim over­hang­ing edges.

5Roll out se­cond pas­try piece to 0.5cm thick. Fill the lined dish with chicken and ham fill­ing and drape over se­cond pas­try round. Seal top pastr y to the base with your fin­gers and crimp with a fork.

6Bake pie for 1hr or un­til golden and the fill­ing is pip­ing hot. Cool briefly, turn out, slice and serve.


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