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Chicken & Ham Pie




Chicken & Ham Pie


Ingredients:

For the chicken filling:
  • 250g cooked chicken, cut into small bits (2 cups)
  • salt and black pepper to taste
  • 1 tsp parsley flakes
  • 1/2 (295g)tin of condensed cream of chicken soup (10 3/4 ounce tin)
For the ham filling:
  • 250g sliced deli ham chopped (about 8 ounces)
  • salt and black pepper to taste
  • 1 tsp parsley flakes
  • 1/2 (295g)tin of condensed cream of chicken soup (10 3/4 ounce tin)
For the pastry:
  • 115g of lard (4 ounces)
  • 115g butter (4 ounces)
  • 420g plain flour (3 cups)
  • 4 tsp baking powder
  • 1 tsp onion salt
  • 160ml milk (2/3 cup) (I used half milk, half water)

Instructions:

  1. To make the ham filling, mix all of the ingredients together in a bowl. Set aside.
  2. To make the chicken filling, mix together all ingredients in a bowl. Set aside.
  3. To make the pastry, sift the flour and baking powder into a large bowl. Stir in the onion salt. Drop in the fats and rub them in with your fingertips until your mixture resembles fine breadcrumbs with a few pea sized bits. Stir in the milk with a fork to form a soft dough. Divide into three bits, with one bit being larger than the other two. This will be the bit you use to line the bottom and sides of the baking dish.
  4. Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a 7 by 11 inch rectangular pie baking dish.
  5. Roll out the largest bit of the pastry on a floured board, using a floured rolling pin, to a size large enough to lie the bottom and sides of the pie dish. It should only be about 1/4 inch thick. Line the dish with this. Spread the ham filling on the bottom of the pastry.
  6. Roll out another bit of pastry large enough to just cover the ham filling. It should also be 1/4 inch thick. Place on top of the meat. Spread the chicken filling over top.
  7. Roll out the remaining pastry large enough to cover the chicken filling with a bit of overhang to tuck in the sides. Place over the chicken filling and tuck in the edges all around. Crimp the edges. Brush with a bit of milk and slash to vet the top.
  8. Bake in the preheated oven for 35 to 40 minutes until golden brown and bubbling. Serve hot and cut into squares. This is delicious!


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