Name: Chicken and ham pie
Yield: Serves 4
Cuisine: British
Ingredients: 40 g (1½ oz) butter; 200 g (7 oz) good quality ham, trimmed of fat (preferably home-cooked); 2 tbsp chopped parsley; 40 g (1½ oz) plain flour, plus extra to dust; 100 ml (3½ fl oz) double cream; 1 medium egg, beaten; 350–400 g (12–14 oz) good quality puff pastry; sea salt and white pepper; 3 large leeks, trimmed, roughly chopped and rinsed; 500 g (1 lb 2 oz) skinless chicken thigh fillets; 600 ml (1 pint) chicken stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Ingredients

600 ml (1 pint) chicken stock
500 g (1

Method

Pour the chicken stock into a shallow pan and bring to the boil. Lower the heat, add the chicken thighs and poach gently for 10 minutes. Remove with a slotted spoon and put to one side.
Add the leeks to the chicken stock and simmer gently for 10 minutes, then drain in a colander over a bowl to retain the stock.
Melt the butter in a heavy-based pan, ad

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Ingredients

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