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
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.