Chicken Recipes

CHICKEN AND HAM PIE

This domed double-crust pie is suitable for a cold buffet, picnics or any packed meals.

INGREDIENTS
14 ounces ready-made shortcrust pastry
1/4 pounds chicken breasts
12 ounces ham
about 1/4 cup heavy cream
6 scallions, finely chopped
1 tablespoon chopped fresh tarragon
2 teaspoons chopped fresh thyme
grated rind and juice of 1/2 large lemon
1 teaspoon freshly ground mace salt and black pepper beaten egg or milk, to glaze

SERVES 8

1. Preheat the oven to 375°F. Roll out one-third of the pastry and use it to line an 8-inch pie pan. Place on a baking sheet.

2. Grind 4 ounces of the chicken with the ham, then mix with the cream, scallions, herbs, lemon rind, 1 tablespoon of the lemon juice and the seasoning to make a soft mixture; add more cream if necessary.

3. Cut the remaining chicken into 1/2-inch pieces and mix with the remaining lemon juice, the mace and seasoning.

4. Make a layer of one-third of the ham mixture in the pastry shell, cover with half the chopped chicken, then add another layer of one-third of the ham. Add all the remaining chicken followed by the remaining ham mixture.

5. Dampen the edges of the pastry shell. Roll out the remaining two-thirds of the pastry to make a top for the pie.

6. Use the trimmings to make a lattice decoration. Make a small hole in the center of the pie, brush the top with beaten egg or milk, then bake for about 20 minutes. Reduce the oven temperature to 325°F and bake for another _/4 hours; cover the top with foil if the pastry becomes too brown. Transfer the pie to a wire rack and let cool.