Pork / Poultry / Recipes

Chicken and Ham Pie

Chicken and Ham Pie


For the pastry
675g/1lb 7oz flour
Salt and ground white pepper
50ml/2½fl oz full-fat milk
50ml/2½fl oz warm water
225g/8oz lard, chopped
1 free-rage egg yolk, beaten
For the filling
4 x 175g/6¼oz chicken breasts, diced
450g/1lb pork sausage meat
225g/8 oz pancetta, chopped
1 tsp freshly grated nutmeg
Salt and ground white pepper
Pinch ground allspice
1 tbsp chopped fresh rosemary
1 tbsp Worcestershire sauce
Apple chutney, to serve

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the pastry, sift the flour into a bowl and season with salt and white pepper.
  3. Heat the milk, water and lard in a saucepan until the lard has melted and the mixture begins to boil.
  4. Pour the milk mixture onto the flour and stir well to form a dough. Tip the dough onto a floured work surface and knead for 3-4 minutes, or until smooth.

Kneading the dough

  1. Cut off one third of the dough and reserve for the pie lid. Roll out the remaining dough and use it to line a 450g/1lb pork pie tin.
  2. For the filling, place all of the filling ingredients into a bowl and mix until well combined. Spoon into the lined pork pie tin.
  3. Roll out the reserved pastry.
  4. Brush some of the beaten egg around the edges of the tin and carefully place the lid on top.
  5. Cut away any excess pastry and crimp the edges with a fork. Cut a hole in the centre of the pie lid to allow steam to escape.

Lining the tart tin

  1. Brush the top of the pie with the remaining beaten egg.
  2. Cover the pie with aluminium foil and bake for 1½ hours. Remove from the oven and set aside to cool completely.
  3. Serve with the apple chutney.