Raised Ham, Chicken and Parsley Pie

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Raised Ham, Chicken and Parsley Pie
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1 hr
ready in 3 h. 45 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,009 kcal(48 %)
Protein66.28 g(68 %)
Fat45.24 g(39 %)
Carbohydrates82.72 g(55 %)
Sugar added0 g(0 %)
Roughage0.75 g(3 %)
Vitamin A91.97 mg(11,496 %)
Vitamin D2.39 μg(12 %)
Vitamin E2.08 mg(17 %)
Vitamin B₁1.45 mg(145 %)
Vitamin B₂1.05 mg(95 %)
Niacin30.74 mg(256 %)
Vitamin B₆1.07 mg(76 %)
Folate215.19 μg(72 %)
Pantothenic acid3.06 mg(51 %)
Biotin2.35 μg(5 %)
Vitamin B₁₂1.39 μg(46 %)
Vitamin C7.49 mg(8 %)
Potassium882.37 mg(22 %)
Calcium48.33 mg(5 %)
Magnesium81.68 mg(27 %)
Iron7.41 mg(49 %)
Iodine15.75 μg(8 %)
Zinc5.03 mg(63 %)
Saturated fatty acids14.15 g
Cholesterol299.42 mg


For the pastry
3 ¼ cups all-purpose flour
½ teaspoon salt
cup water
½ cup Lard
For the filling
1 tablespoon Oil
1 onion (finely chopped)
16 ounces cooked ham (sliced)
16 ounces boneless, skinless Chicken thigh (finely chopped)
4 tablespoons parsley
3 Gelatin sheet
1.333 cups ham stock
To finish
1 egg (beaten)
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Preparation steps

For the pastry: mix the flour and salt in a bowl and make a well in the centre. Bring the water and lard to a boil in a pan, then stir it into the flour to form a smooth dough. Cover and leave to stand for 15 minutes.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a deep pie tin or springform cake tin, about 18-20 cm x 5 cm|7"-8" x 2" deep.
Roll out 2/3 of the dough on a lightly floured surface into a circle large enough to line the tin and overlap the edge. Ease the dough into the tin, carefully press into the corners and allow it to just hang over the edge.
Roll the remaining dough into a circle just large enough for the top and cut a 2 cm hole in the centre.
For the filling: heat the oil in a pan and cook the onion for 3-4 minutes until soft. Remove from the heat and mix with 1/4 of the ham and chicken. Stir in the parsley and season to taste.
Cover the base of the pastry with a layer of ham, then a layer of chicken. Cover with the parsley mixture and then add the remaining chicken and ham.
Carefully lay the pastry on top. Trim the edges of the pastry with a knife and pinch the base and top pastry edges together with your forefinger and thumb to make a good join.
Brush the top of the pie all over with half the beaten egg and cook for 45 minutes. If it is browning too much, cover with foil.
Remove the sides of the tin and brush the sides and top again with egg. Bake for a further 15 minutes until golden brown. Remove from the oven and leave to cool. Chill for 2 hours.
Soak the gelatine leaves in cold water for 5 minutes. Squeeze out the excess water.
Heat 60 ml of the stock in a pan and stir in the gelatine until dissolved, then stir into the remaining stock. Leave to cool, but not set.
Pour 1/3 of the stock into the cold pie, through the round hole in the top of the pastry a little at a time. Return the pie to the refrigerator for 15 minutes. Repeat with the rest of the jelly until used up.