Our British Pie Week Recipe: Smoked Ham Hock and Chicken Pie
We’ve had a fantastic British Pie Week here at Perkin Reveller, but all good things must come to an end! However, to keep the pie magic going a little longer, we thought we’d share one of our recipes.
This splendid pie serves 10 people, making perfect for a springtime family Sunday lunch. Serve with mash and curly kale and, if this week is anything to go by, you’ll be guaranteed some very happy guests.
If you’re averse to mushrooms, why not try substituting with a layer of leeks sweated down in butter?
Smoked Ham Hock, Chicken and Portabello Mushroom Pie (Makes 10 portions)
For the Filling
- 600g smoked ham hock
- 600g boned weight of chicken thighs, skinned
- 400ml chicken stock
- 400ml ham stock
- 20g chopped parsley
- 300g portabella mushroom
- 1 onion, chopped finely
- 30g butter
- 10g ground black pepper
- 4 gelatine leaves
For the Hot-water Crust Pastry
- 200ml water
- 170g lard
- 450g plain flour
- 5g salt
- 1 free-range egg, beaten
- On a low heat cook the onion in the butter for 4-5 minutes until soft. Leave to cool.
- In a food processor mince a third of the chicken thighs, a third of the ham and a pinch of salt. Add chopped onions and parsley before seasoning.
- Put the chicken thighs between 2 sheets of cling film and batter them out with a rolling pin till roughly the same thickness as the ham.
- Pre-heat the oven to 175°C .
- Mix the flour and salt in a bowl and make a well in the center. Bring the water and lard to the boil in a saucepan then stir it into the flour with a wooden spoon to form smooth dough. Leave the pastry for 25 minutes if too hot to handle.
- Lightly grease a pie ring measuring 15-20cm by about 8-10cm deep and line the bottom with a disc of lightly greased greaseproof paper. Place it on a lined grease proofed baking tray.
- Take two thirds of the dough and on a lightly floured table, roll it into a circle so it is large enough to line the pie ring and overlap the edge. Roll and place the pastry into the flan ring, carefully press into the corners and allow it to just hang over the edge.
- Roll the remaining pastry into a circle for the lid.
- Cover the bottom of the pie with a layer of ham and season, then a layer of chicken and season again. Next add a layer of portabello mushroom pushing down firmly. Finish the filling with a layer of ham and finally a layer of chicken remembering to season each layer.
- Brush the pie edges with egg wash and place the lid on top. Trim the edges of the pastry with a knife and pinch the base and top pastry edges together with your thumb to crimp the pie and create a seal.
- Brush the top of the pie all over with the beaten egg, make a hole in the middle of the pastry lid and cook for 1 hour. Remove the ring and brush the sides and top again with egg before baking for a further 15 minutes. Remove from the oven and leave to cool. Once the pie is cold refrigerate for 2-3 hours.
- Now for the jelly, soak the gelatine leaves in cold water until they soften and squeeze out any water. Heat about a third of the chicken stock in a saucepan and stir in the gelatine until it’s dissolved then stir into the rest of the stock. Leave to cool but do not let it set.
- Once the pie is cold, check around the pastry for any holes and fill them with softened butter so that the jelly doesn’t escape.
- Pour the stock into the round hole in the top of the pastry until the pie is filled. Cool in fridge until jelly is set.