chicken and gammon leftovers pie

Having prepared roast gammon for dinner yesterday we have some leftovers. Earlier in the week we had chicken so the combination of chicken and ham leftovers offered us the contents of a traditional pie, chicken and ham.

We served this with yesterdays left over mash. When we’ve got friends to dinner I try to prepare too much veg as you never know how hungry your visiters are hence the leftovers. I made it into ghostly mash balls perfect for halloween with spring onion pieces for eyes.

Chicken and ham pie

a batch of pastry

a beaten egg

for the filling

slice of butter – about 20 grams

onion diced

2 leeks sliced

1 carrot sliced

1 fat clove garlic

2 medium potatoes diced

160 grams cooked diced gammon

140 grams cooked diced chicken breast (or one chicken breast)

10 medium mushrooms, sliced

1 x 125 ml glass white wine

1 chopped teaspoon of fresh or dried thyme

6 tablespoons cream

1 teaspoon vegtable stock powder

pepper to taste

put a medium sized pan on the stove and add the butter. Put the pan on a medium heat and let the butter sizzle for few seconds. Add the onion, leek and garlic, allow them to soften for a few minutes then add the sliced carrot and diced potatoes. Stir and cook for a couple of minutes.

Add the ham, chicken and sliced mushrooms. Cook for another couple of minutes adding the black pepper (I used 15 twists of my grinder) and chopped thyme as it cooks. Turn up the heat to medium hot and tip in the wine. Allow the wine to boil for a couple of minutes to reduce and cook off the alcohol.

Stir in the cream and the veg stock powder, turn down the heat to a very gentle simmer and cook for 15 minutes. As you do this preheat the oven to 180 degrees C

Butter a pie dish, mine was about a 1.2 litre version, Roll out the pastry bottom to just a bit bigger then your pie base. Drape in the pastry and gently ease to the bottom of the dish. Add the filling and then roll out a top to a bit bigger than the dish top.

Use a pastry brush to apply beaten egg to edge of the pie base and place the top on. Use a fork to gently press the top cover edges to the base and then trim the edges of the pastry with a sharp knife whilst holding the pie dish up in one hand.

Prick the top a few times and then egg wash it with the pastry brush.

Place in the oven for 45 minutes or until the top is golden and the pastry is cooked.

To make the mash ghosts.

Get hand sized balls of left cold mash. Squeeze them into balls and lay on a tiny knob of butter in an oven proof dish. Cut up a spring onion and put half on top of each ball. Save a couple of bits for eyes and gently push them into the mash at ghost eye level. Grate about 20 grams of chedder over each ball and then tip about a teaspoon of cream on if you have it. Apply a small knob of butter (just a few grams each) on top of each ball.

Put them in the oven with the pie, set the timer and just leave them alone until cooked. I finished them off under the grill for a couple of minutes to lightly crisp the tops.


5 thoughts on “chicken and gammon leftovers pie

  1. That pie looks terrific (on paper AND in the photo)! I’ll have to try it when we get back from our trip. Looks awesome. Thanks for the visit over at my place! Is that your cottage up at the top? Looks like it might be cob – I have a thing for cob buildings. Thanks again! I’l be sure to add you to my list so I can visit often and let friends know about your blog!

  2. Hi
    Thanks the comments about the pie. T-W-O (the Wilf one) did say he enjoyed it. Be careful to try and get gammon that’s not too salty or soak out the salt a bit.
    The cottage is ours, and yes it’s a cob. It was a workers cottage on the Glanbrydan estate which was sold off in 1929 when the estate was split up.
    I will be back to visit your site again very soon as well.

  3. Your pie looks really tasty and I love the idea of the mash ghosts! Fiona’s post about the cold is bringing in lots of comments, I’ve just added mine and I see you did one earlier. Do hope things improve a bit soon.
    Off to put on the cooker now and bake a few things – warmer kitchen – heaven!
    Wendy (Wales)

  4. Pingback: How to make Greek Potatoes

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