Leftover chicken and ham pie with mushrooms

Ingredients

• 2 cups / 280 grams all purpose plain flour
• 1/2 teaspoon salt (optional)
• 4 1/2 ounce / 125 grams butter
• 2 large egg yolks
• 4 to 5 tablespoons ice cold water
• 3 to 4 cups shredded leftover chicken
• 1 cup diced ham
• 1 cup sliced mushrooms
• 2 ounce / 60 grams butter
• 1 tablespoon /10 grams flour
• 1 cup milk
• 1/2 cup single cream
• salt (to taste (optional))

Instructions

1. 1

   --- Homemade shortcrust pastry - see note 1 ---

2. 2

   Sift the flour into a mixing bowl, add 1/2 teaspoon salt.

3. 3

   Cut the butter into cubes and add to the flour.

4. 4

   Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.

5. 5

   Add the egg yolks and 4 tablespoons of water

6. 6

   Mix with a flat knife until the mixture starts to come together, then using your hands, press the mixture into a flat disk. Add the 5th tablespoon of water if necessary

7. 7

   .Place the dough in a plastic bag, or cover with clingfilm and leave in the refrigerator for half an hour to rest.

8. 8

   --- Chicken and ham filling ---

9. 9

   Slice the mushsrooms then fry them gently in the butter until they start to soften and release their moisture.

10. 10

    Mix in one tablespoon of flour and stir until there are no lumps.

11. 11

    Add the milk and cream and stir over a low heat until it starts to thicken.

12. 12

    Season with salt to taste (optional) and remove from the heat.

13. 13

    --- Assembly ---

14. 14

    Pre-heat the oven to 200°C/400°F

15. 15

    Place the shredded chicken and chopped ham in a mixing bowl and add the creamed mushrooms. Mix well. then tip into the baking dish.

16. 16

    Roll a small piece of pastry into a long strip, cut it in half down the middle.

17. 17

    Brush the edge of the pie dish with beaten egg and press the pastry strips firmly around the edge of the pie dish.

18. 18

    Roll remaining pastry to a square, approximately 1/8" thick. Cover the pie with the pastry lid, and press a fork around the edge to seal it to the pastry strip. See note 2.

19. 19

    Use pastry trimmings to decorate the pie. Brush the top of the pie with beaten egg. Make a few slits on top of the pastry with a knife, to allow the steam to escape as it bakes.

20. 20

    Bake the pie in a pre-heated oven for 20 to 25 minutes until the pastry is golden brown.

21. 21

    Remove from the oven and serve with your choice of vegetables.