Chicken And Ham Tangle Pie Recipes

CHICKEN AND HAM PIE

Steps:

• In a food processor, mix the butter with the flour until it resembles fine breadcrumbs.
• Mix the egg with 1 tablespoon of cold water and add to dough.
• Mix until just starting to form clumps, adding a little more water if it is still very crumbly.
• Turn the pastry out onto a board or work surface and knead gently to bring it together.
• Place onto a sheet of cling film/wrap and wrap tightly.
• Place in fridge for at least 2 hours.
• Season the chicken thighs with salt and black pepper.
• Heat ½ tablespoon olive oil in a pan over a medium heat and fry the chicken for 5 minutes each side, until golden.
• Remove from the pan to a plate.
• Add the other ½ tablespoon olive oil to the pan and cooked the onion for 5 minutes until soft.
• Add the crushed garlic and fresh thyme and cook for 1 minute.
• Stir in the flour.
• Add the stock, milk and mustard and stir.
• Chop the chicken into bite size pieces. It will still be a little raw in the middle, don't worry, it will finish cooking in the sauce.
• Add the chopped chicken to the sauce and simmer for 30 minutes.
• Pour into a 17 x 26cm (6.7" x 10") dish and cool. Once cool, add the chopped ham and stir to combine.
• Preheat the oven to 200˚C fan /220˚C / 392˚F convection / 428˚F
• Take the pastry out of the fridge 5 minutes before you want to use it.
• Dust a board or clean work surface with flour, then roll the pastry out to 3mm - 5mm (0.11" - 0.19") thick.
• Optional step: cut strips of pastry 1 cm (0.4") wide. Brush the tops of your baking dish sides with egg and cover with pastry strips. Brush these pastry strips with egg and lay the pastry on top.
• Lay the pastry over the chicken filling and using a sharp knife, cut around the egdes of the dish, leaving a slight overlap.
• Use any scraps of pastry for decoration, fixing them to the top with a little beaten egg or milk.
• Cut a couple of slips in the top of the pastry to let the steam out.
• Brush the top of the pie with beaten egg or a little milk and place into the oven for 30 minutes, until the pie is golden brown on top and bubbling at the edges.

CHICKEN AND HAM CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a large saucepan over low heat. Stir in the flour and heat until bubbly. Slowly add the milk, stirring constantly, until mixture is thickened and smooth.
• Remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. Transfer this mixture to a 1 1/2 quart casserole dish.
• Bake at 400 degrees F (200 degrees C) for 15 minutes. Remove from oven, sprinkle with the cheese and top with paprika, as desired. Return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.

CHICKEN & HAM PIE

Steps:

• Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme. Reserve 600ml/1 pint stock (rest can be frozen).
• Rinse the pan, return to heat and melt the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, then the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Off the heat, stir in the remaining thyme, lemon juice and parsley. Season.
• Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.
• Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25-30 minutes until crisp and golden.

CHICKEN, HAM & ASPARAGUS PICNIC PIE

Steps:

• Trim the woody ends off the asparagus (see pic 1 in step by step above) ), bring a large pan of salted water to the boil and cook them for 2 mins, then lift into a bowl of iced water. Slice the tips off the asparagus and set aside. Cut each chicken breast into long two-finger-thick strips (pic 2), then wrap the prosciutto slices around some of the asparagus spears and chicken strips (pic 3) and set aside. Using your hands, scrunch the sausagemeat with the pistachios in a bowl, season with the cayenne and lots of black pepper, then set aside.
• Cut a piece of baking parchment to fit the bottom and sides of a lightly buttered 2-litre terrine dish or loaf tin, leaving an overhang (pic 4). To make the pastry, tip the flour into a bowl with 2 tsp salt and the mustard powder, then grate in a small pinch of nutmeg. Put the lard, butter and milk in a pan with 250ml water and heat until the fats have completely melted. Pour into the flour and beat with a wooden spoon until combined. Tip onto your work surface and knead briefly until it all comes together.
• Take 2/3 of the dough and wrap the rest so it doesn't dry out. Roll it out into a rectangle to line the dish with an overhang. Lay the dough into the dish and, using your fingers, press it into the bottom, corners and up the sides (pic 5).
• Take 1/4 of the sausage mixture and pat it into a shape that will fit the dish, then lay it in. Now build up the pie with alternate layers of the asparagus, chicken strips and sausagemeat (pic 6), pressing down the mixture with your hands as you go, finishing with a bulging top layer of sausagemeat.
• Brush the overhanging pastry with the beaten egg, then roll out the remainder and drape it over the top of the pie filling (pic 7). Press the edges together gently, then use a small knife to trim the pastry (pic 8). Crimp the edges by pinching your fingers (pic 9) and use pastry trimmings to decorate the top, if you like. Brush with egg and pierce three holes along the top.
• Heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Place the pie on the hot sheet and bake for 1 hr 45 mins. Lower the heat to 180C/160C fan/gas 4 if the pie is browning too much. When the pie has 20 mins left, brush the top with more egg and season with flaky sea salt. (Don't worry if some juice leaks out of the side.) It's ready when the pastry is dark golden brown or when a digital cooking thermometer inserted through one of the holes reads 70C or more. Leave to cool, then chill. Can be made up to three days ahead. To serve, carefully remove from the tin, place on a board and slice. Make a salad with the asparagus tips, shallot rings, salad leaves and French dressing, if you like.

FOUR & TWENTY CHICKEN & HAM PIE

Steps:

• Soften the onion in the butter with the sage and mace. Cool for a few mins while you whizz the chicken thighs and 300g of the ham in a food processor until minced. Scrape into a large bowl and stir in the softened onion, pistachios, cranberries, apricots and parsley. Season with nutmeg, lots of black pepper and some salt.
• Grease a deep, 20cm round springform or loose-bottomed tin, then line with baking parchment. To make the pastry, mix together the flours and 2 tsp salt in a large bowl, then make a well in the centre. Put the butter and lard into a small pan with 200ml water and very gently melt. Once melted, turn up the heat and when just bubbling, pour into the well and stir with a wooden spoon to a dough - don't worry if some powdery bits remain.
• Once cool enough to handle, knead in the bowl until the dough comes together, then tip onto your work surface. Set aside a third, wrapped in a clean tea towel to keep it as warm and pliable as possible, while you quickly roll the remaining dough into a large circle - big enough to line the tin with a little overhanging.
• Ease the circle into the tin, pressing evenly into the corners and side - you can be rough with it. Evenly cover the base with half the remaining sliced ham, followed by half the chicken breasts and half the mince mixture, pressing firmly to pack. Repeat with the remaining ham and chicken, then a rounded dome of mince. Put a pie funnel, if you have one, on the top.
• Roll the reserved dough to a circle large enough to easily cover the pie, cutting out a hole (if using a pie funnel). Brush the edge of the pie with some beaten egg and top with the pastry lid. Press to seal the edges before trimming the excess. Crimp the edges between your thumb and forefinger to seal thoroughly, then make a small hole in the middle to let steam escape (if not using a pie funnel). Brush the top of the pie with more beaten egg.
• Heat oven to 200C/180 fan/gas 6. Bake the pie for 1 hr. Very, very carefully remove the pie from its tin, brush the top and side with more egg and bake for another 30 mins until browned and crisp. Leave to cool completely before chilling.
• To make the jelly, soak the gelatine in cold water for 5-10 mins until soft. Squeeze out any excess water from the gelatine, then dissolve in the hot stock. Once cooled, carefully pour into your chilled pie through the small hole, using a funnel, until full - you may not need all the stock. Chill the pie for a few hrs. Serve with chutney and salad, if you like.