Tuesday, 2 November 2010

Creamy Mustard Ham and Chicken Pie

I made this pie at the weekend + 1 for the freezer, great pie, the second one almost didn't make it to the freezer. The perfect accompaniment is mashed potato, we also had roast carrots and fine beans.

This recipe would also be a great way to use up leftover ham and poultry at Christmas. As you will use precooked meats it will only need simmered for 5 minutes.

For the pastry

2oz white cooking fat, fridge cold
2oz block margarine, fridge cold
8oz plain flour
Good pinch of salt
1-2 tbsp cold water to mix

Cube the fats and add to the flour and salt. Rub in with your fingertips until the mixture resembles breadcrumbs. Add the water a little at a time and bring together, using your hands. Wrap the dough in cling film and rest it in the fridge while you make the filling.

For the filling

400g smoked ham joint, roughly chopped
400g chicken breast, chopped into 1" pieces
5 shallots, peeled and finely chopped
2 cloves garlic, crushed
2tbsp olive oil
Freshly ground pepper
1/2 pint milk
1 dessertspoon plain flour
2-3 tsp English mustard
2-3 tbsp Creme Fraiche

Heat a heavy based pan, over a moderate heat, add the olive oil. Saute the shallots until softened add the garlic and cook for 1 minute.

Gradually add the ham and chicken stirring continuously until it is just cooked. Add the flour and stir to combine, cook for 2 minutes.

Add the milk and stir well. Turn down the heat and simmer gently for 10-15 minutes until the meat is tender. Season with freshly ground pepper.

Add the mustard and stir in the cream. Taste and adjust seasoning if necessary, (the ham will be quite salty).

Transfer to a pie dish and allow to cool.

Preheat the oven to 190C/375F/ gas5

Roll the pastry out on a lightly floured surface. Place over the pie filling , seal the edges, make a couple of cuts in the middle of the pie and brush with beaten egg.

Bake in the oven for 20-25 minutes until the top is golden brown.

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