Four & twenty chicken & ham pie

Name: Four & twenty chicken & ham pie
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 1 large onion, chopped; 1 Tbsp butter, plus extra for greasing; 1 Tbsp chopped sage; 1 teaspoon ground mace; 300 grams boneless, skinless chicken thigh (about 3); 1 kg cooked ham, trimmed of fat and thickly sliced; 50 grams shelled pistachio; 50 grams cranberry (fresh or frozen); 50 grams dried apricot, diced; 3 Tbsps chopped parsley; 1 serving good grating nutmeg; 700 grams skinless chicken breast, halved to thin; 375 grams plain white flour; 375 grams strong white flour; 140 grams butter; 1 egg, beaten; 3 gelatine leaves; 500 milliliters strong chicken stock, heated; 175 grams lard

The recipe Four & twenty chicken & ham pie can be made in around 2 hours and 15 minutes. This recipe serves 12. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 42g of protein, 23g of fat, and a total of 596 calories. If you have egg, chicken breast, sage, and a few other ingredients on hand, you can make it.

Instructions

Soften the onion in the butter with the sage and mace. Cool for a few mins while you whizz the chicken thighs and 300g of the ham in a food processor until minced.

Ingredients you will need

Chicken Thighs

Butter

Onion

Ground Mace

Sage

Ham

Equipment you will use

Food Processor

Scrape into a large bowl and stir in the softened onion, pistachios, cranberries, apricots and parsley. Season with nutmeg, lots of black pepper and some salt.

Ingredients you will need

Black Pepper

Cranberries

Pistachio Nuts

Apricot

Parsley

Nutmeg

Onion

Salt

Equipment you will use

Bowl

Grease a deep, 20cm round springform or loose-bottomed tin, then line with baking parchment. To make the pastry, mix together the flours and 2 tsp salt in a large bowl, then make a well in the centre.

Ingredients you will need

Salt

Equipment you will use

Bowl

Put the butter and lard into a small pan with 200ml water and very gently melt. Once melted, turn up the heat and when just bubbling, pour into the well and stir with a wooden spoon to a dough dont worry if some powdery bits remain.

Ingredients you will need

Butter

Dough

Water

Lard

Equipment you will use

Wooden Spoon

Frying Pan

Once cool enough to handle, knead in the bowl until the dough comes together, then tip onto your work surface. Set aside a third, wrapped in a clean tea towel to keep it as warm and pliable as possible, while you quickly roll the remaining dough into a large circle big enough to line the tin with a little overhanging.

Ingredients you will need

Dough

Roll

Tea

Equipment you will use

Kitchen Towels

Bowl

Ease the circle into the tin, pressing evenly into the corners and side you can be rough with it. Evenly cover the base with half the remaining sliced ham, followed by half the chicken breasts and half the mince mixture, pressing firmly to pack. Repeat with the remaining ham and chicken, then a rounded dome of mince. Put a pie funnel, if you have one, on the top.

Ingredients you will need

Chicken Breast

Ham Slices

Whole Chicken

Ground Meat

Base

Ham

Equipment you will use

Funnel

Roll the reserved dough to a circle large enough to easily cover the pie, cutting out a hole (if using a pie funnel).

Ingredients you will need

Dough

Roll

Equipment you will use

Funnel

Brush the edge of the pie with some beaten egg and top with the pastry lid. Press to seal the edges before trimming the excess. Crimp the edges between your thumb and forefinger to seal thoroughly, then make a small hole in the middle to let steam escape (if not using a pie funnel).

Ingredients you will need

Egg

Equipment you will use

Funnel

Brush the top of the pie with more beaten egg.

Ingredients you will need

Egg

Heat oven to 200C/180 fan/gas

Equipment you will use

Oven

Bake the pie for 1 hr. Very, very carefully remove the pie from its tin, brush the top and side with more egg and bake for another 30 mins until browned and crisp. Leave to cool completely before chilling.

Ingredients you will need

Egg

Equipment you will use

Oven

To make the jelly, soak the gelatine in cold water for 5-10 mins until soft. Squeeze out any excess water from the gelatine, then dissolve in the hot stock. Once cooled, carefully pour into your chilled pie through the small hole, using a funnel, until full you may not need all the stock. Chill the pie for a few hrs.

Ingredients you will need

Gelatin

Jelly

Stock

Water

Equipment you will use

Funnel

Serve with chutney and salad, if you like.

Ingredients you will need

Chutney

Equipment

Ingredients

Servings:

1large

onion, chopped 1Tbsp

butter, plus extra for greasing 1Tbsp

chopped sage 1teaspoon

ground mace 300grams

boneless, skinless chicken thigh (about 3)1kg

cooked ham, trimmed of fat and thickly sliced 50grams

shelled pistachio 50grams

cranberry (fresh or frozen)50grams

dried apricot, diced 3Tbsps

chopped parsley 1serving

good grating nutmeg 700grams

skinless chicken breast, halved to thin 375grams

plain white flour 375grams

strong white flour 140grams

butter 1

egg, beaten 3

gelatine leaves 500milliliters

strong chicken stock, heated 175grams

lard

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Vin Santo

Lambrusco Dolce, Late Harvest Riesling, and Vin Santo are my top picks for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. One wine you could try is Chateau Chantal Late Harvest Riesling. It has 4.5 out of 5 stars and a bottle costs about 21 dollars.