Hearty Chicken and Ham Pie with Hot Water Crust Pastry

This hearty pie combines savory flavors with a rich, creamy filling, encased in a perfectly crisp pastry, making it an ideal dish for any pie lover looking for something deeply satisfying and flavorful. Enjoy your cooking!

Ingredients:

For the Hot Water Crust Pastry:

  • Water, as needed for dough
  • Salt, to taste
  • Butter and lard (or solid vegetable fat as a substitute for lard)
  • Flour, as required

For the Filling:

  • ½ kg chicken mince
  • 1/4 cup chopped onion
  • ½ tsp black pepper powder
  • 1 tsp crushed red chili
  • 1 tsp salt (or to taste)
  • ½ tsp garam masala powder
  • ½ tbsp olive oil
  • 2 tbsp chopped fresh coriander
  • Butter, for cooking
  • Diced ham, quantity as desired
  • Sliced mushrooms, as needed (chestnut or button mushrooms recommended)
  • Flour, for thickening
  • Chicken stock, as needed
  • Double or heavy cream
  • Chopped parsley, for garnish
  • Egg for egg wash

Directions:

  1. Prepare the Pastry:
    • In a pan, heat water and dissolve salt. Add butter and lard, allowing them to melt completely.
    • Mix salt with flour and make a well in the center. Pour in the hot liquid and mix using a wooden spoon handle until combined.
    • Knead lightly on a bench until smooth, then wrap in biodegradable cling film and refrigerate for at least two hours.
  2. Make the Filling:
    • In a pan, melt butter and sauté chicken mince until it starts to color. Add onions, black pepper, red chili, salt, and garam masala.
    • Add mushrooms and cook until they release their moisture. Stir in flour to coat everything well.
    • Pour in chicken stock and double cream. Add diced ham and let the mixture simmer until thickened. Adjust seasoning.
    • Mix in chopped parsley and remove from heat. Allow to cool completely before assembling the pie.
  3. Assemble and Bake the Pie:
    • Preheat the oven to 170°C (340°F).
    • Roll out the pastry to the desired thickness. Line pie tins with pastry, add the filling, and cover with a pastry lid. Seal the edges and apply egg wash.
    • Cut vents in the pie tops. Bake in the preheated oven for about 40 minutes or until the pastry is golden and crisp.
  4. Serving:
    • Let the pies settle for a few minutes after baking. Serve warm with a side of mushy peas, chips, or a light chicken gravy.

Serving Suggestions:

  • Pair with steamed vegetables for a complete meal.
  • Serve with a fresh green salad for a lighter option.
  • Enjoy with a glass of your favorite white wine or a cold beer.

Cooking Tips:

  • Ensure the filling is completely cooled before assembling to prevent the pastry from becoming soggy.
  • Use a sharp knife to cut vents in the pie tops to allow steam to escape during baking.
  • For extra flavor, add a pinch of thyme or rosemary to the filling.

Nutritional Benefits:

  • High in protein from the chicken and ham.
  • Provides essential vitamins and minerals from the fresh vegetables.
  • Rich in calcium and healthy fats from the double cream.

Dietary Information:

  • Gluten-Free: Use gluten-free flour for the pastry and ensure other ingredients are gluten-free.
  • Can be made dairy-free by using plant-based butter and cream alternatives.

Why You’ll Love This Recipe:

  • Perfect for a cozy, comforting meal.
  • Combines a variety of rich, savory flavors.
  • Great for meal prep and leftovers.
  • Impressive dish for gatherings and family dinners.

Conclusion:

This Hearty Chicken and Ham Pie with Hot Water Crust Pastry is a delicious and satisfying dish that will delight your taste buds with its savory filling and crisp, golden pastry. Whether you’re making it for a special occasion or a comforting family meal, this pie is sure to impress. Enjoy the rich flavors and comforting textures of this classic dish. Bon appétit!