Chicken And Ham Pie
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.
570 CALORIES PER SERVING