Chicken and Ham Hot Water Crust Pastry Pie is a traditional savory pie that delivers rich flavors and a hearty filling wrapped in a sturdy, golden crust. Originating from the classic British pie tradition, the hot water crust pastry is unique due to its robustness, making it ideal for holding up heavy fillings like seasoned chicken mince, ham, and mushrooms. The filling combines aromatic spices, fresh herbs, and cream, creating a luscious and satisfying meal. This pie is perfect for celebrations, picnics, or even a cozy family dinner, offering a delicious combination of textures and flavors. Follow this recipe for a savory pie that will impress your guests with its rich taste and beautiful presentation.

Full Recipe:

Ingredients

For the Hot Water Crust Pastry:

Water: As needed for the dough
Salt: To taste

Butter and Lard: For the pastry dough (substitute with solid vegetable fat if preferred)
Flour: As required

For the Filling:

Chicken Mince: ½ kg

Chopped Onion: ¼ cup
Black Pepper Powder: ½ tsp
Crushed Red Chili: 1 tsp

Salt: 1 tsp (or to taste)
Garam Masala Powder: ½ tsp
Olive Oil: ½ tbsp

Chopped Fresh Coriander: 2 tbsp
Butter: For cooking
Diced Ham: As desired

Sliced Mushrooms: Chestnut or button mushrooms, as needed
Flour: For thickening
Chicken Stock: As needed

Double or Heavy Cream: To enrich the filling
Chopped Parsley: For garnish
Egg: For egg wash

Step-by-Step Instructions

1. Prepare the Hot Water Crust Pastry

In a saucepan, bring water to a gentle boil, then add a pinch of salt, butter, and lard (or vegetable fat). Heat the mixture until the fats are completely melted and the water is simmering.
In a large bowl, measure out the flour. Slowly pour the hot water-fat mixture into the flour and mix with a spoon until a dough forms.
Once the dough is cool enough to handle, knead it gently until it becomes smooth and elastic. Add more flour if necessary.

Cover the dough with a clean towel and let it rest while preparing the filling.

2. Prepare the Filling

In a skillet, heat olive oil over medium heat. Add the chopped onions and sauté until they become soft and translucent.
Add the chicken mince to the pan, along with black pepper, crushed red chili, garam masala, and salt. Stir well to coat the chicken with spices.

Cook the chicken mince until browned and fully cooked. Stir in the fresh coriander and set the mixture aside.
In a separate pan, melt some butter and sauté the sliced mushrooms until they release their moisture and become golden. Sprinkle a little flour over the mushrooms and stir to thicken.
Gradually add chicken stock to the mushrooms, stirring continuously to create a smooth sauce. Pour in the cream and let it simmer for a few minutes until the sauce thickens.

Combine the cooked chicken mince, ham, and mushroom sauce in a bowl, mixing thoroughly. Adjust seasoning if needed.

3. Assemble the Pie

Preheat your oven to 180°C (350°F).
Take the rested pastry dough and divide it into two portions. Roll out the larger portion to line the base of a greased pie tin.

Carefully press the dough into the tin, ensuring there are no cracks. Trim the edges as needed.
Pour the chicken and ham filling into the pastry shell, spreading it out evenly.
Roll out the second portion of dough to form the lid. Place it over the filling, sealing the edges by crimping or pressing with a fork.

Cut a small slit in the center of the pastry lid to allow steam to escape.
Brush the top of the pie with an egg wash (beat the egg with a little water).

4. Bake the Pie

Place the assembled pie in the preheated oven and bake for about 40-50 minutes or until the pastry turns golden brown and crisp.

Once baked, remove the pie from the oven and let it cool slightly before slicing.

5. Serve

Garnish with freshly chopped parsley and serve the pie warm, alongside a fresh green salad or roasted vegetables.

Cooking Tips

Keep the Dough Cool: Hot water crust pastry is best when handled minimally and kept cool to ensure a flaky texture.

Customizable Filling: Feel free to add other vegetables like peas or carrots to the filling for extra texture and nutrition.
Egg Wash: Brushing the top of the pie with an egg wash ensures a beautifully golden and glossy finish.
Resting the Pie: Allow the pie to rest for 10-15 minutes after baking to let the filling set and make slicing easier.

Nutritional Facts (Per Serving)

Calories: 450 kcal
Protein: 23g
Carbohydrates: 35g

Fat: 25g
Fiber: 3g
Sodium: 900mg

Cholesterol: 120mg

This pie is a hearty meal packed with protein from the chicken mince and ham, along with the richness of cream and mushrooms. It’s also a good source of essential vitamins and minerals from the fresh herbs and vegetables.

FAQs

Can I use pre-made pastry instead of making the hot water crust?
- Yes, you can use store-bought shortcrust or puff pastry if you’re short on time, but the texture and sturdiness of hot water crust are ideal for this type of pie.
Can I make the filling ahead of time?
- Absolutely! You can prepare the filling a day in advance and store it in the fridge. When ready to assemble the pie, just roll out the dough and add the filling.
Is this pie suitable for freezing?
- Yes, you can freeze the pie either before or after baking. Just ensure it’s tightly wrapped to avoid freezer burn.

What can I substitute for lard in the pastry?
- You can substitute lard with solid vegetable fat or more butter if you prefer a vegetarian or lighter option.

Conclusion

This Chicken and Ham Hot Water Crust Pastry Pie is a delightful, savory treat that’s perfect for any occasion. The hot water crust pastry offers a sturdy yet tender base that encases a flavorful filling of spiced chicken mince, ham, and mushrooms, brought together with a creamy sauce. With each bite, you’ll enjoy the perfect combination of rich flavors and textures. Whether served for a special family meal or a gathering with friends, this pie is sure to impress with its rustic charm and delicious taste.