CHICKEN AND HAM PIE
This easy creamy chicken and ham pie recipe with crispy golden pastry is a family favourite, and comfort food at it's best!
Provided by Robyn
Categories dinner
Time 3h15m
Number Of Ingredients 17
Steps:
- In a food processor, mix the butter with the flour until it resembles fine breadcrumbs.
- Mix the egg with 1 tablespoon of cold water and add to dough.
- Mix until just starting to form clumps, adding a little more water if it is still very crumbly.
- Turn the pastry out onto a board or work surface and knead gently to bring it together.
- Place onto a sheet of cling film/wrap and wrap tightly.
- Place in fridge for at least 2 hours.
- Season the chicken thighs with salt and black pepper.
- Heat ½ tablespoon olive oil in a pan over a medium heat and fry the chicken for 5 minutes each side, until golden.
- Remove from the pan to a plate.
- Add the other ½ tablespoon olive oil to the pan and cooked the onion for 5 minutes until soft.
- Add the crushed garlic and fresh thyme and cook for 1 minute.
- Stir in the flour.
- Add the stock, milk and mustard and stir.
- Chop the chicken into bite size pieces. It will still be a little raw in the middle, don't worry, it will finish cooking in the sauce.
- Add the chopped chicken to the sauce and simmer for 30 minutes.
- Pour into a 17 x 26cm (6.7" x 10") dish and cool. Once cool, add the chopped ham and stir to combine.
- Preheat the oven to 200˚C fan /220˚C / 392˚F convection / 428˚F
- Take the pastry out of the fridge 5 minutes before you want to use it.
- Dust a board or clean work surface with flour, then roll the pastry out to 3mm - 5mm (0.11" - 0.19") thick.
- Optional step: cut strips of pastry 1 cm (0.4") wide. Brush the tops of your baking dish sides with egg and cover with pastry strips. Brush these pastry strips with egg and lay the pastry on top.
- Lay the pastry over the chicken filling and using a sharp knife, cut around the egdes of the dish, leaving a slight overlap.
- Use any scraps of pastry for decoration, fixing them to the top with a little beaten egg or milk.
- Cut a couple of slips in the top of the pastry to let the steam out.
- Brush the top of the pie with beaten egg or a little milk and place into the oven for 30 minutes, until the pie is golden brown on top and bubbling at the edges.
Nutrition Facts : Calories 762 kcal, Carbohydrate 31 g, Protein 33 g, Fat 56 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 282 mg, Sodium 939 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN & HAM SANDWICH PIES
These bread-based pies are really portable - ideal for a picnic
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Yield Makes 10
Number Of Ingredients 9
Steps:
- Make the filling by mixing the chicken, ham, spring onion, cheeses and mustard with some seasoning, stir well to combine, then pop in the fridge until later. You can do this up to a day ahead.
- Make the bread mix following pack instructions. Divide the dough into 10 equal pieces, shape into balls then roll out on a floured surface into circles measuring 12cm across.
- Heat oven to 200C/180C fan/gas 6. Grease 10 holes of a muffin tin. Put a dough circle into one of the holes, push in lightly, then fill with 2 tbsp of the filling mix. Gather the dough together with your fingers and pinch to create a little parcel that looks a bit like a big flower - don't worry about totally sealing the dough as the filling will bubble through anyway, which makes the parcels look even better. Keep doing this until you have used all the dough and filling mix.
- Brush the parcels with beaten egg and cook for 25-30 mins until golden and risen. Enjoy warm in the garden or leave to cool and transport in the tin to a picnic. Serve with a spoonful of your favourite chutney, if you like.
Nutrition Facts : Calories 270 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.73 milligram of sodium
CHEESY HAM & EGG HAND PIES
Provided by Ree Drummond : Food Network
Time 50m
Yield 6 pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Add the butter to a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs and the chives to the skillet, then a pinch of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove from the heat and add to a bowl to cool slightly.
- Add the ham, mozzarella and Cheddar to the eggs and mix to combine. Set aside.
- Make an egg wash with the remaining egg and a splash of cold water in a small bowl.
- Lay out the sheets of puff pastry and cut into twelve 3-by-5-inch rectangles. Divide the egg mix among six of the puff pastry rectangles, leaving borders empty around the edges. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to the lined baking sheet. Brush the tops with the egg wash and sprinkle with the poppy seeds. Bake until golden, about 20 minutes.
- Serve hot and enjoy.
TAMPA CUBAN HAND PIES
The historic Cuban sandwich is Tampa's signature sandwich. Typically, the sandwich is pressed until the crusty bread is warm and the ingredients meld, but we'll compromise with a warm hand pie approach where you'll have all the traditional Cuban sandwich flavors.
Provided by lutzflcat
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Remove dough from the can and roll out into a 9x16-inch rectangle. Cut into 4 equal rectangles.
- Place 1 rectangle horizontally on a work surface. Brush mustard over the surface, leaving a 1/2-inch border. Arrange ham, pork, salami, Swiss cheese, and 2 pickle chips, in that order, on the left side of the rectangle. Leave the border and right side of the dough exposed.
- Whisk egg and milk together to make an egg wash. Brush around the border. Fold the right side over the filling and press to seal; crimp the edges with a fork. Cut a few small slits in the top of the hand pie to vent. Brush some egg wash over the top.
- Repeat with remaining dough, mustard, filling, and egg wash. Arrange hand pies on the prepared baking sheet.
- Bake in the preheated oven until crisp and golden brown, 22 to 25 minutes. Cover with foil if starting to brown too quickly. Remove pies to a rack to cool for 5 minutes.
Nutrition Facts : Calories 573.5 calories, Carbohydrate 25.1 g, Cholesterol 132.9 mg, Fat 37.1 g, Fiber 0.4 g, Protein 32.1 g, SaturatedFat 14.1 g, Sodium 1677 mg, Sugar 4.9 g
HAM AND CHEESE CHICKEN SANDWICH
Great twist on a grilled chicken sandwich! From Southern Living. Marinating time is included in prep time.
Provided by breezermom
Categories Lunch/Snacks
Time 1h25m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- Flatten each piece of chicken slightly, using a meat mallet or rolling pin.
- Sprinkle the chicken with salt and parsley flakes; place in a shallow dish. Pour the teriyaki sauce over the chicken, turning to coat. Cover the chicken and chill 1 hour.
- Drain the chicken. Place a folded ham slice and a folded cheese slice on each chicken breast; fold the breast in half, and secure with a wooden toothpick.
- Cook the chicken, covered with the grill lid, over medium-hot coals (350 degrees to 400 degrees) for 10 to 15 minutes or until the chicken is done, turning once.
- Remove the wooden toothpicks, and place the chicken on the bottom half of each bun with mustard and lettuce. Cover with the tops of the buns.
CHICKEN & HAM PIE
When you need something warm and comforting after a long day, there's nothing like a proper British pie
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 15
Steps:
- Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme. Reserve 600ml/1 pint stock (rest can be frozen).
- Rinse the pan, return to heat and melt the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, then the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Off the heat, stir in the remaining thyme, lemon juice and parsley. Season.
- Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.
- Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25-30 minutes until crisp and golden.
Nutrition Facts : Calories 778 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.86 milligram of sodium
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