Chicken and Ham Pie
ready in 1 hr
Cannot be frozen
1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Skillet, 1 Grill pan, 1 Slotted spatula, 1 Fine grater, 1 Pot mit Deckel, 1 Sieve, 1 Teaspoon, 1 Small knife, 1 Brush, 1 kleine Bowl, 1 Paper towel
Wash and dry the chicken fillets and cut into bite-sized pieces. Peel and finely chop the onion and garlic. Finely dice the pancetta. Heat the oil in a deep frying pan and brown the chicken on all sides (about 3 minutes), then take out of the pan. Put the pancetta, onion and garlic into the pan and fry briefly. Return the chicken to the pan, season lightly with salt and pepper and stir in the lemon juice, crème fraîche, mustard and vegetable stock. Simmer for about 2 minutes.
Put the chicken filling into an ovenproof dish and grease the top edge of the dish.
Thaw the puff pastry, then roll out on a lightly floured work surface, overlapping, until the pastry is slightly bigger than the pie dish. Lay the pastry over the chicken filling and press lightly with a fork all around the edge. Whisk the cream and egg yolks and brush the pastry with the mixture. Bake in a hot oven (200 degrees) for about 20 minutes, until golden brown.
Sort and wash the lettuce and spin dry, then shred coarsely. For the dressing, mix the sherry vinegar, olive oil, sugar, salt and pepper. Toss the lettuce with the dressing and serve with the chicken pie.