This award-winning chicken, gammon & mushroom pie is a shining example of British grub at its finest
Makes 10 x 300g pies
For the pastry:
• 400g plain flour
• 150g butter
• 50g suet
• 1tsp salt
• 1 egg (beaten for egg wash)
For the filling:
• 500g diced British Chicken Breast
• 500g gammon steak, diced
• 1 large chopped onion
• A handful of button mushrooms
• 2 cloves garlic, finely chopped
• 1 tbsp cornflour
• 3 pints chicken stock
• 250mls double cream
• 2 tbsp vegetable oil
• Salt and pepper
1 Combine flour, butter and salt in a bowl with 150ml of cold water.
2 Work together on a lightly floured surface until it forms a dough.
3 Roll the dough out until around 0.5cm thick and line your pie dish (approx. 30cm x 20cm x 5cm deep)
4 Place in the fridge for around 15 minutes.
5 Roll out the rest of the pastry for the pie lid.
6 Heat vegetable oil in a large pan and brown the diced chicken (around 5 minutes).
7 Add the onion, mushrooms and garlic and continue to cook for 5 minutes.
8 When the vegetables have softened, add the stock, cornflour and seasoning, followed by the gammon meat.
9 Cover and simmer gently for 2 – 3 hours.
10 Check the seasoning levels and add more to desired taste.
11 Leave until cool enough to handle.
12 Spoon the filling into the pastry lined dish. Brush the edges of the pastry with water and place the pastry lid on top and crimp.
13 Brush with an egg wash.
14 Heat the oven to 200℃/180℃ fan oven/gas 6 and bake for 40 – 45 minutes until golden.
Recipe courtesy of Nice Pie in partnership with the British Pie Awards