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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:
- 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.
- 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.
- 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.
- 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!