Chicken & Ham Pies
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Category
Mains, pies
Cuisine
British
Author:
Emily Davenport
Servings
2 servings
Prep Time
25 minutes
Calories
930
A Chicken & Ham Pies recipe taken from the More Taste & Less Waste Cookbook. Take one whole chicken and cook three recipes to use all of the chicken without waste.
Ingredients
- Cooked chicken 150g (5oz), shredded
- Leftover vegetables
- Leftover stuffing
- Leftover gravy, 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
Directions
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.
Preheat the oven to 190°C/170°fan/Gas 5.
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.
Roll out the pastry. Brush around the edges of the pie dish (or dishes) with beaten egg.
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.
Nutrition
Calories 930, Fat 56.2 grams, Saturated Fat 32.6 grams