Wednesday, 13 May 2015

Chicken and Ham Pie

These pies can be made ahead of time and left in the fridge after they've cooled: ideal for a picnic lunch.


  • 125g bacon lardons
  • 250g minced pork
  • 200g chicken breasts, diced
  • 1 tsp all spice
  • a generous pinch of ground nutmeg
  • 1 tsp of dried sage
  • Hot water pastry made with 400g flour, 140g lard and 155ml water


  1. Preheat the oven to 160 degrees Celsius
  2. Put the water on for the pastry.
  3. Fry the lardons over a medium heat until they just start to brown, stirring every minute or so to ensure even cooking.
  4. Tip the lardons into a mixing bowl and add the minced pork, chicken and spices. Season with salt and pepper to taste.
  5. Mix well.
  6. Line the pie dish(es) with the three quarters of the pastry.
  7. Fill the pastry with the filling and then use the remaining pastry to make a lid.
  8. Puncture holes in the lid after attaching it to the base with a bit of pressure between your fingers.
  9. Bake in the oven for 2 hours.
  10. 15 minutes before the end of the cooking time you can optionally brush some milk onto the top of the pie to give it a good brown colour.
  11. Leave to stand for 10 minutes before serving.

Makes enough filling for two 10cm pie tins or a single 14cm tin, serving about 5 people.

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