Chicken and Ham Pie
Verified by stevemur
|1 smallChicken; (3 lb or 1.5 kg)|
|4 slicesHam; chopped|
|3 mediumCelery Sticks|
|2 mediumEggs; Hard Boiled|
|1/2 ounceButter; (or 15 g) & 1/2 oz (15g) Flour worked together|
|1/4 pintDouble Cream|
|9 ouncesShortcrust Pastry|
|1 qtysalt and pepper; to taste|
|1 smallEgg,; beaten with a dessertspoon of water for glaze|
Chicken and Ham Pie Preparation
Put the celery, onion and parsley into 4 pints (2.3 Litres) of water. Bring to the boil and simmer for 20 minutes. Put in the chicken (untrussed), cover the pan and boil until tender, skimming from time to time. After about 50 minutes, when the meat comes away cleanly from the bones. Allow the chicken to cool a little and remove all the meat.
Fill a pie dish with the chicken pieces, cut into manageable chunks, the ham and the hard boiled eggs, coarsely chopped. Put a pie funnel in the centre. Strain the chicken's cooking liquid, reduce it to about 1/2 pint (275ml) by boiling. Drop in the butter and flour in little bits, and whisk it in with the cream. Season, and pour it over the chicken and allow to get cold. Preheat the oven to 425f / 220c / mark 7.
Cover the pie dish with the shortcrust pastry, decorate, glaze with the beaten egg and bake in the hot oven for 12 minutes, then turn down the heat to 350f / 180c / mark 4 and cook for a further 15 to 20 minutes. Serve either hot or cold.
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Chicken and Ham Pie Reviews
Do you have any other pastry recipies? If so can you please put them on because i really liked this:)
2 years, 1 months, 3 weeks, 2 days, 20 hours, 17 minutes ago
[I posted this recipe.]
4 years, 8 months, 3 weeks, 1 days, 16 hours, 30 minutes ago