Chicken Ham & Chorizo Pie
A comforting dish that everyone will enjoy.
Preparation time: 2 Hours
Cooking time: 2 Hours
Butter for greasing
550g unsmoked gammon, excess fat trimmed, cut into 1-2cm dice
500g skinless chicken breast, cut into 1-2cm dice
300g chorizo, cut into 1-2cm dice
4 fresh rosemary sprigs, finely chopped
4 tbsp fresh oregano leaves, finely chopped
2 garlic cloves, crushed
Zest 2 lemons
1 tsp flaked sea salt
Generous grinding black pepper
1 Large free-range egg, beaten, for brushing
For the hot-water crust pastry
500g plain flour, plus extra to dust
1 tsp fine salt
1 medium free-range egg
80g unsalted butter
For the jelly
400ml fresh light chicken stock
8 whole peppercorns
1 garlic clove
3 fresh thyme sprigs
2 bay leaves
4 gelatine leaves (we used Costa)
3 tbsp fresh parsley, very finely chopped
You will also need
1.5 litre (28cm x 13cm) terrine
Digital probe thermometer
A funnel for pouring in the jelly
- Butter the terrine, then line the base with a strip of folded foil, leaving the ends overhanging the short edges of the terrine.
- In a large bowl, combine all the diced meat, herbs, garlic, lemon zest and seasoning. Set aside.
- For the pastry, put the flour and salt into a heatproof bowl, make a well in the centre, crack in the egg, then cover it with the flour. Put the butter and lard in a pan with 200ml water and bring to the boil. Pour onto the flour, mixing well with a knife to combine. When cool enough to handle, knead the pastry on a floured work surface until smooth. Shape into a disc, cover loosely, then leave for 20-30 minutes until lukewarm.
- Reserve a third of the pastry, wrapped in cling film, for the lid. Roll out the rest on a floured work surface to about 40cm x 25cm x ½ cm thick, then use to line the terrine, pressing well into the corners and leaving a little overhang all round. Make sure none of the pastry corners are too thin or it will crack. Chill in the fridge, uncovered, for 20-30 minutes.
- Meanwhile, heat the oven to 190°C/ fan170°C/gas 5. Once the pastry has hardened, fill it with the meat mixture, pressing down firmly.
- Unwrap the reserved pastry and roll out to just larger than the top of the pie. Brush the edges of the filled pie with beaten egg, then lay the lid over, squeezing the edges together to seal. Using a sharp knife, trim any overhang to make a neat edge.
- Crimp the pastry rim if you like, then cut 3 steam holes, about 2cm in diameter – one in the centre and one at each end. Decorate the top with any pastry trimmings, brush with more egg, then put in the oven in a roasting tin for 20 minutes. Lower the oven temperature to 170°C/fan150°C/gas 3½. Bake for a further 1 hour 15-20 minutes until a digital thermometer pushed into a steam hole reads 65°C.
- Remove from the oven and tip the pie up carefully until almost vertical, so the juices run out of the lowest steam hole into the roasting tin. Repeat from the other end. Once you’ve poured off nearly all the juices (discard them), leave the pie to cool, then chill, uncovered, overnight.
- .Next day, make the jelly. Bring the stock, peppercorns, garlic and herbs to a simmer, take off the heat and leave to infuse for 20 minutes, then strain. Meanwhile, soak the gelatine leaves in cold water until soft, then squeeze out and add to the warm strained stock, stirring to dissolve. (If it has cooled too much, reheat it gently.) When the gelatine has dissolved, leave to cool to room temperature (it won’t solidify yet), then stir in the chopped parsley.
- Using the foil strip, carefully lift the pie from the terrine and onto a cutting board. (If it won’t come out easily, put it in a roasting tin of freshly boiled water for a few seconds, then try again.) Once out, clean out the steam holes with a small knife. Slowly pour the stock into each steam hole using a funnel (you may not use it all).
- Chill the pie for at least 2 hours to set the jelly. To serve, bring it to room temperature, then slice. It will keep in the fridge for up to 3 days.