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    CHICKEN AND HAM PIE

    Cooking Time: 5 - 10 mins | Serves: 1 Person


    Description

    This lovely recipe was sent ib by Donna A. It’s a chicken pie, that also works perfectly with that leftover Christmas Turkey. It’s a little tricky to start with, but worth it in the end.

    Ingredients

    • 2 Cups Red Rooster Roast Chicken, diced
    • 30g Unsalted butter
    • 1/4 Cups plain flour
    • 1 Cups chicken stock
    • 1/4 Cups white wine (optional)
    • 1/2 Cups thickened cream
    • 1/2 Leg ham, chopped
    • 10g Dried procini mushrooms, soaked in boiling water for 10mins (optional)
    • 2 Tablespoon chopped flat leaf parsley and chives
    • 2 Spring onions, chopped
    • 2 Sheets of pre-rolled puff pastry
    • 2 Egg yolks, beaten
    • Cranberry sauce (optional)
    • Salt and pepper to taste

    Method

    STEP 1 Preheat the oven to 180°C and line a flat baking tray with baking paper.
    STEP 2 Melt the butter in a saucepan over a low heat. Add the flour and cook for a minute, or until mixture bubbles, stirring constantly. Add the chicken stock and wine, then cook for about 2-3 mins, whisking the whole time to remove lumps.
    STEP 3 Next, add the thickened cream and cook for a further minute or until the mixture boils and thickens. Season to taste, and add in that lovely chicken, ham, chopped porcini, parsley, chives, and spring onion. Remove this from the heat and cool completely.
    STEP 4 Lay out 2 pieces of the puff pastry on baking paper and allow it to thaw until it bends, not breaks. Cut each piece in half lengthways. Place one section of pastry on the lined baking tray and spread on half of the cooled chicken mixture, leaving a 2cm border. Repeat this with the second piece of pastry and the remaining mixture.
    STEP 5 Gently fold one of the remaining sheets of pastry in half lengthways. Use a sharp knife to make cuts in the folded
    side, about 1cm apart, leaving a 2cm border on the unfolded side. Carefully open the pastry back out and place over the
    filling, pressing the edges to seal. Trim the edges if necessary, then brush all over with the beaten egg yolk. Reat this for
    the final piece of pastry.
    STEP 6 Bake the pie for 25-30 minutes, or until it’s puffed and golden. Slice it and serve it with cranberry sauce.
    *Helpful hint: make sure you coat the pastry really well. That’s what helps make it shiny and golden.

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