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Chicken-and-Ham-Pies

Chicken & Ham Pies

A Chicken & Ham Pies recipe taken from More Taste & Less Waste. Take one whole chicken and cook three recipes to use all of the chicken without waste.






Chicken-and-Ham-Pies

Ingredients

Cooked chicken 150g (5oz), shredded

Leftover vegetables from Roast Chicken Dinner

Leftover stuffing from Roast Chicken Dinner

Leftover gravy from Roast Chicken Dinner, with a little water if needed

Ham 3 slices, chopped

Cream 3 tbsp

Salt and white pepper

Egg 1, beaten

FOR THE PASTRY

Plain flour 110g (4oz)

Salt pinch

Butter 50g (2oz), chilled and cubed

Instructions

1

To make the pastry, mix the flour and salt then rub in the butter until the mixture resembles fine crumbs. Add 1–2 tablespoons cold water and mix to make a firm dough. Or whizz together in a food processor. Knead gently, then wrap in greaseproof paper and chill.

2

Preheat the oven to 190°C/170°fan/Gas 5.

3

Mix together the chicken, vegetables, some leftover stuffing, the gravy, ham and cream and season with salt and pepper. Spoon into a shallow pie dish or two dishes.

4

Roll out the pastry. Brush around the edges of the pie dish (or dishes) with beaten egg.

5

Place the pastry over the top and pinch to seal to the edge of the dish. Trim the pastry around the dish with a sharp knife and make a hole in the top. If you like, use the trimmings to decorate the top. Brush with the remaining beaten egg. Bake for 30–35 minutes until golden brown.

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