Hot Water Crust Pastry Hand Raised Chicken And Ham Pie

Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for producing hand-made pies. It is perfect for shaping into pie cases because the high quantity of water present makes it hard and strong. The pastry is baked until rich brown in colour and stands up well to wet and heavy fillings. Hot water crust pastry requires the fat to be "hot" when added, rather than chilled as is needed for most other kinds of pastry. Ideally, making the pastry and shaping the case should be done a day ahead to allow the pastry time to firm up before filling and baking.

This hot water crust hand raised chicken and ham pie is full of warming familiar flavours-from thickly sliced ham to fragrant ground nutmeg, lovely mellow pistachios and sour cranberries, it's unmistakeably British

Ingredients:

For the pastry:

• 375g plain flour
• 375g strong white flour
• 140g butter
• 175g lard
• 1 egg, for glazing

For the filling:

• 1 large onion, chopped
• 25g butter
• 1 tbsp chopped rosemary
• 1 tsp ground nutmeg
• 400g boneless, skinless chicken thighs
• 600-700g cooked ham, thickly sliced
• 50g shelled pistachio nuts, chopped
• 50g fresh cranberries
• 50g dried cranberries
• 3 tbsp thyme
• 350g chicken breast fillet, cut into long 1cm thick slices

For the jelly:

• 3 leaves gelatine
• 350ml strong chicken stock

Method:

For the pastry: Mix together the flours and 2 tsp salt in a large bowl, then make a well in the centre. Put the butter and lard into a small pan with 200ml water and very gently melt. Turn up the heat and, when just bubbling, pour into the well and mix together with a flat-bladed knife

When you can handle it, knead the dough so it all comes together. Tip the dough onto a floured surface and bring together into a ball. 

Warp a piece of clingfilm around 6 clean, empty, straight-sided jam jars (approximately 340g size.) Divide the pastry into 6 portion, then remove a quarter from each portion for the lids of the pies.

With the remaining three-quarters of the pastry, place on a flat surface and place a jam jar on top of the pastry in the middle. Sculpt the still warm pastry around the dolly, try and make sure the pastry is an even thickness. Make sure the bottom is not too thick and that there is no holes in the pastry.

Chill the pie bases in the fridge for about 20 minutes. You can also make the case one day ahead as I do always.

Roll out the reserved quarter of pastry into a circle to match the size of the pie top. Make a hole in the centre of each one and shill in the fridge.

Take the pastry cases out of the fridge and carefully pour boiling water from a kettle into each jam jar to soften the pastry and release it from the mould. If it softens too much and begins to sag you may need to chill again for 10 minutes or so. Trim the top of the pie shells to make sure they are even.

For the filling: Soften the onion in the butter with the rosemary and nutmeg, then set aside to cool. 

Whizz the chicken thighs and 300g of the ham in a food processor until minced. Put into a large bowl and add the onion, pistachios, cranberries and thyme. Season well.

Evenly cover the 6 bases with half the remaining sliced ham, followed by half the chicken breasts and half the mince mixtures, pressing firmly to pack. Repeat with the remaining ham and chicken, then a rounded dome of mince. Roll the reserved dough to a circle large enough to easily cover the pie. Brush the edge of the pie with some beaten eggs and top with the pastry lid. Press to seal the edges before trimming the excess. Crimp the edges with a fork to seal.

Make a small hole in the middle for a pie funnel if you have one, or a large piping nozzle works just as well. Brush the top of the pie with more beaten egg, decorate with any trimmings then glaze.

Heat oven to 180ºC fan assist oven. Bake the pies for 1 hour. Very carefully removes the pies from its tin brush the top and side with more egg and bake for another 30 minutes until browned and crisp. Leave to cool completely before putting in the fridge.

To make the jelly: Soak the gelatine in cold eater for 5-10 minutes until soft. Squeeze out any excess water, then dissolve in the hot stock. Allow to cool for 10 minutes, then slowly pour it into the pies through the small hole ( you could use a funnel or small jug) until full-you may not need all the stock. Chill the pies for a few hours.