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Practical Way to Cooking Extraordinary Leftover Chicken and Ham Pie

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Leftover Chicken and Ham Pie

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To cook an unforgettable Leftover Chicken and Ham Pie, below are the materials needed:

  1. Take of Pastry.
  2. You need of EITHER 375g Shop-Bought Puff Pastry.
  3. Get of OR 125g Plain Flour.
  4. Take 125 g of Unsalted Butter (Room temp, cubed).
  5. Take 75 ml of Cold Water.
  6. Prepare 1/2 tsp of salt.
  7. Provide of Filling.
  8. Get 320 g of Leftover Cooked Chicken (shredded).
  9. Use 90 g of Leftover Cooked Ham/Bacon (chopped).
  10. Take 30 g of Unsalted Butter.
  11. Take 35 g of Plain Flour.
  12. Prepare 300 ml of Chicken Stock.
  13. Use 125 ml of Double Cream.
  14. Get 4 of Chestnut or Button Mushrooms (diced).
  15. You need 2 of Spring Onions (finely chopped).
  16. Take 1 tbsp of Mixed Herbs.
  17. Provide 1 of Egg Yolk (beaten).

After preparing the materials, next you are good to cook your 5-star Leftover Chicken and Ham Pie by following the instructions below:

  1. Preheat oven to 180c fan/350f/gas 4. Line a large baking tray with baking paper. If making pastry, proceed to step 4 before starting to make the filling. If using shop bought pastry, start at step 2..
  2. Melt the butter on medium heat in a saucepan then beat in the flour. Cook this for a minute or two to cook out the flour taste a little. Add the stock and whisk constantly for 2-3 minutes until thickened then whisk in the cream..
  3. Fold in the spring onions and mushrooms and cook for 1 minute. Stir in the chicken, bacon, and cream and sprinkle in the herbs. Season to taste. Remove from heat and allow to cool completely..
  4. HOME MADE PASTRY, START HERE!! Rub the butter into the flour using fingertips until all the flour has turned pale yellow but there are still chunks of butter larger than breadcrumbs. Stir in the flour. Use a wooden spoon to very gradually mix in the water until it starts to form together. Very quickly press the dough into a ball, wrap in cling film and chill in the fridge for at least 20 minutes..
  5. On a lightly floured surface, roll out the pastry into a 30 x 33 cm rectangle. Cut this rectangle in half lengthways and place one half onto the prepared baking tray. Gently fold the other pastry in half and make cuts in the folded side about 1cm apart, leaving a 1cm border..
  6. Spoon the cooled filling onto the pastry on the tray, leaving a 1cm border of pastry around the edges. Open the folded pastry back out and gently place it over the filling. Crimp all around the edges with a fork..
  7. Brush the top of the pastry with the egg yolk. Sprinkle the top of the pastry with more mixed herbs and black pepper (optional)..
  8. Bake for 25-30 minutes until puffed up and golden brown..
  9. Enjoy!!.

Recipe : Leftover Chicken and Ham Pie

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