The Cold Chicken and Ham Pie Recipe This is wonderful to take on a picnic, served with chutney and a crisp green salad.
8–9in (20–23cm) springform pan
meat grinder (optional)
food processor with blade
For the pastry:
4 cups all-purpose flour, plus extra for dusting
2 tsp salt
5 tbsp butter, chilled and diced
1⁄3 cup lard or vegetable shortening,
chilled and diced
For the filling:
4 skinless, boneless chicken breasts,
total weight about 1lb 10oz (750g)
13oz (375g) lean boneless pork
finely grated zest of ½ lemon
1 tsp dried thyme
1 tsp dried sage
freshly ground black pepper
9 large eggs
13oz (375g) cooked lean ham
1 Sift the flour and salt into a large bowl. Rub in the butter and lard until fine crumbs form.
2 Make a well in the center, add 2⁄3 cup water, and mix quickly with a knife to form crumbs.
3 Turn onto a floured surface and knead until smooth. Wrap and chill for 30 minutes.
4 In a pan, place 6 eggs in water, bring to boil, simmering for 7 minutes. Drain, cool, and peel.
5 Cut 2 of the chicken breasts and pork into chunks. Grind or process, but not too finely.
6 Put the ground meats in a bowl. Add lemon zest, thyme, sage, nutmeg, salt, and pepper.
7 Beat 2 eggs and add to the ground meats. Beat the filling until it pulls away from the sides.
8 Cut the reserved chicken breasts and ham into 3⁄4in (2cm) cubes and stir into the filling.
9 Grease the pan. Shape about three-quarters of the dough into a ball; keep the rest covered.
10 On a floured surface, roll the dough out to the size of the pan, with a 1⁄2in (1cm) overhang.
11 Preheat the oven to 400°F (200°C). Spread half the filling and arrange the eggs on top.
12 Gently push in the eggs and cover with the remaining mix. Fold over the dough overhang.
13 Beat the remaining egg with a pinch of salt, and brush the edges with the egg glaze.
14 Roll out the remaining dough 1⁄4in (5mm) thick. Lay on top, press to seal, and trim.
15 Poke a hole in the lid. Insert a roll of foil to form a chimney. Decorate with the trimmings.
16 Cut out strips, 1in (2.5cm) wide, and cut them into leaf shapes. Mark veins with a knife.
17 Arrange the leaves, glaze, and bake for 1 hour. Reduce the heat to 350°F (180°C).
18 Bake for another 30 minutes. Discard the foil chimney and chill before unmolding. Serve at room temperature. STORE The pie will keep in the refrigerator for 3 days.
|Cold Chicken and Ham Pie|