Mam-gu’s Chicken and Ham Pie

October Recipe

by Meinir Edwards, from the cookery book, Curo'r Coginio'n Coginio


Pastry ingredients

450g / 1lb plain flour

200g / 8oz butter

2 beaten eggs

Half teaspoon salt

Pastry method

1) Mix the flour, salt and butter in a bowl to create crumbs

2) Add the eggs and mix to make a pastry

3) Leave the pastry to rest for an hour before rolling

Ingredients for the filling

12oz of diced cooked chicken

12oz diced boiled ham

1 thinly sliced onion

4oz butter

2oz plain flour

1 pint of milk

Quarter pint of cream

2 tablespoon of finely chopped parsley

Salt and pepper

1 beaten egg to brush over the pastry

Filling method

1) Melt the butter in a deep frying pan or pan

2) Fry the onions until soft and add the flour. Cook for a minute before adding the milk gradually to create a white lump free sauce.

3) Add the meat and cream and mix well

4) Add the parsley, pepper and salt

5) Roll half of the pastry to create a 6mm (quarter inch) thick bottom for the pie. Grease a 10-inch pie dish with a little butter before placing the pastry on

6) Brush the pastry with the beaten egg and place the filling on top. Roll out the remaining pastry and cover the pie

7) Brush more egg on top before cooking at 200 °C / 400 ° F / gas 6 for 30-35 minutes

8) Enjoy!