Chicken and ham pie
added on 24/9/2009 by DaveA delicious cold chicken and ham pie which makes a really nice lunch.
- 1 chicken (around 1.5kg)
- 1 carrot
- 1 onion
- 1 celery stick
- 1 fresh bouquet garni (thyme, parsley, bay leaf)
- a wineglass of white wine
- salt and freshly ground black pepper
- 15g powdered gelatine
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chives
- 1/4 teaspoon grated nutmeg
- grated zest of 1/2 lemon
- 340g sliced ham
- Puff pastry
- Place chicken in pan with carrot, peeled onion, celery and bouquet garni; add wine and some water and bring to the boil. Simmer for 50 minutes or until chicken just cooked, skimming occasionally.
- Leave chicken to cool in its cooking liquid. Once cold, remove all meat and discard skin and bones.
- Strain stock and reduce to 1 pint. Soften gelatine in a little water and add to hot stock. Taste for seasoning.
- Put a layer of chicken in a large pie dish and sprinkle with some of the herbs, nutmeg and grated lemon zest. Add a layer of ham.
- Repeat, alternating layers of chicken and ham, until all meat used up.
- Pour in half the warm stock and leave to cool.
- Roll out pastry and place on top, decorating with leaves and brushing with an egg yolk glaze. Make a hold in the centre large enough to take the end of a funnel (for topping up with stock).
- Bake in a hot oven (220C, gas 7) for 15 minutes, then turn down to 180C gas 4 for a further 30 minutes. If the pie is well browned, cover with foil to prevent the top burning.
- Remove from oven and pour in remaining stock until full. Allow to set in fridge overnight.
It's a bit of a faff, but really nice and well worth the effort.