Chicken and smoked ham pie
- March 2015
- Serves 8-10
- Hands-on time 1 hour, simmering time 3½ hours, oven time 1¼ hours, plus cooling
GBBO contestant Kate Hendry shares her childhood recipe of a chicken and ham pie that’s best served cold on picnics or for lunch.
- 23.6g (8.6g saturated)
- 35.6g (6.3g sugars)
Kate says: “This pie is best served cold, but you could serve it warm with the heated jelly stock served alongside as a gravy. The recipe makes twice the amount of jelly you need – chill leftovers and serve hot as a gravy with sausages, pork or chicken.”
Timesaver tip: if you’re short of time, warm 300ml good quality chicken stock with ½ tbsp black treacle and stir in 4 gelatine leaves. You’ll also need about 250-300g chunks of cooked smoked ham for the filling. Start at step 3.
Prepare the ham hock up to the end of step 2. Leave to cool completely and keep covered in the fridge for up to 3 days.
Safety tip: Stir the lard and water mixture as the lard melts. If you neglect it and it gets too hot it can boil over explosively.
Rate & review
Or, how about...?
Sausage and caraway pies
These little sausage pies are fantastic for picnics and lunch boxes. Even better, they can...