Chicken, Ham, & Mushroom Pies
30m prep 45m cook 2h ready
Savory hand pies filled with chicken, ham, and mushrooms in a creamy sauce, encased in a hot water crust pastry. Perfect for a hearty meal.
Ingredients
- 400 g Chicken breast or Thighs Diced small
- 70 g Cooked Ham pieces
- 3 large Chestnut Mushrooms
- 200 ml Chicken stock
- 30 g Plain or all-purpose flour
- 30 g Butter (unsalted)
- 2 clove Garlic
- 1 tbsp Cider or White wine Vinegar
- 120 ml Double cream
- 1/2 tsp Salt
- 1/2 tsp White pepper
- 1/2 tsp Black pepper
- 1/2 tsp Dried Thyme
- 1 bunch Parsley Chopped
- 1 Large egg
- milk
- 400 g Plain or all-purpose flour
- 170 ml Water
- 90 g Butter
- 100 g Lard or solid vegetable fat
- 8 g Salt
Nutrition (per serving, estimated)
Estimated based off 18 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 274 mg
- Iron: 9.02 mg
- Magnesium: 81.5 mg
- Phosphorus: 547 mg
- Potassium: 1254 mg
- Zinc: 3.65 mg
Let's Cook
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Step 1.
Mix the salt and flour together.
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Step 2.
Place the water on a low heat, add the butter and lard to the pan, bring to a simmer. Soon as the fats have melted, pour the hot liquid onto the flour in the bowl, and bring it all together.
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Step 3.
Tip the contents of the bowl out onto a non floured surface. Gently knead the dough until it all comes together.
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Step 4.
Cut the pastry into 2 equal pieces. Cover in plastic wrap or food bags, and place in the fridge for at least 1 hour before using.
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Step 5.
Melt the butter in a medium size saucepan, on a low to medium heat.
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Step 6.
Add your diced chicken pieces, stir-fry until they turn white and firm up.
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Step 7.
Add the salt, black and white pepper, and dried thyme, mix those in.
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Step 8.
Add the garlic, followed by the mushrooms, and mix those in.
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Step 9.
Stir in the flour and the vinegar, and thoroughly mix.
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