Chicken and smoked ham pie recipe | delicious. magazine

Name: Chicken and smoked ham pie recipe | delicious. magazine
Total time: 345 min
Ingredients: 4 skinless and boneless free-range chicken thighs; 3 tbsp chopped fresh tarragon; For the jelly (or see timesaver tip); 1 uncooked smoked British free-range ham hock (about 1kg), from good butchers; 1 carrot, halved; ½ onion; 1 star anise; 5 fresh tarragon sprigs, chopped; 6 tbsp black treacle; 5 gelatine leaves (we used Dr Oetker, widely available – if you use another brand, follow the pack instructions); For the pastry; 200g strong bread flour; 200g plain flour, plus extra to dust; 1 tsp salt; 130g lard; 1 free-range medium egg; You’ll also need; 16cm loose-bottomed cake tin at least 8cm high

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GBBO contestant Kate Hendry shares her childhood recipe of a chicken and ham pie that's best served cold on picnics or for lunch.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

4 skinless and boneless free-range chicken thighs
3 tbsp chopped fresh tarragon
For the jelly (or see timesaver tip)
1 uncooked smoked British free-range ham hock (about 1kg), from good butchers
1 carrot, halved
½ onion
1 star anise
5 fresh tarragon sprigs, chopped
6 tbsp black treacle
5 gelatine leaves (we used Dr Oetker, widely available – if you use another brand, follow the pack instructions)
For the pastry
200g strong bread flour
200g plain flour, plus extra to dust
1 tsp salt
130g lard
1 free-range medium egg
You’ll also need
16cm loose-bottomed cake tin at least 8cm high