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Great
Recipes - Chicken and Ham Pie Recipe
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Chicken and Ham Pie Recipe
Ingredients
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400g/14 oz ready-made short crust pastry
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800g/1 3/4 chicken breast
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350g/12 oz uncooked gammon
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60ml/4 tbsp double cream
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6 spring onions, finely chopped
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15ml/1 tbsp chopped fresh tarragon
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10ml/2 tsp chopped fresh thyme
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grated rind and juice of 1/2 large lemon
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5ml/1 tsp freshly ground mace
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salt and ground black pepper
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beaten egg or milk, to glaze
Serves 8
Method:
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Preheat the oven 190C. Roll the one-third of the
pastry and use it to line a 20cm, 5cm deep. Place on
a baking sheet.
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Mince 115g/4 oz of the chicken with the gammon, then
mix with the cream, spring onions, herbs, lemon rind
and 15ml/1 tbsp of the lemon juice; season lightly.
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Cut the remaining chicken into 1cm/1/2 in pieces and
mix with the remaining chicken followed by the
remaining gammon.
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Dampen the edges of the pastry base and roll out the
remaining pastry to make a lid for the pie. Use the
trimmings to make a lattice decoration.
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Make a small
hole in the centre of the pie, brush the top with
beaten egg or milk, then bake for 20 minutes.
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Reduce
the temperature to 160C and bake for a further 1-1
1/4 hours. Transfer the pie to a wire rack and leave
to cool.
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