Tag: ham

Chicken, leek and ham pie

~ Sophie ~ Leave a comment

Creamy, savoury and delicious. Steamy and bubbly, covered up above and below – there’s no stew with a hat in here, it’s pastry all over!

  • 400g chicken breasts, cut into chunks
  • 3 tbsp plain flour
  • Salt and pepper
  • 2 tbsp veg oil
  • 1 tbsp salted butter
  • 1 small onion, chopped
  • 1 leek, trimmed, rinsed and chopped
  • 1 celery stick, trimmed and chopped
  • 1 clove garlic, minced
  • 1 tbsp dijon mustard
  • 50ml white wine
  • 100ml milk
  • 300ml chicken stock
  • 150g cooked ham, diced
  • Small handful parsley, chopped
  • 2 packs shortcrust pastry (2 x 320g)
  • 1 small egg, beaten
  1. Season 1 tbsp flour with salt and pepper. Toss the chicken in the flour until coated
  2. Heat 2 tbsp oil in a large saucepan over a medium heat
  3. Fry the chicken in batches until lightly golden all over then transfer to a plate
  4. Lower the heat and melt the butter
  5. Add the onion, leek, celery and garlic
  6. Stir together and cook, stirring occasionally, for 5 mins until softened and lightly coloured
  7. Add the other 2 tbsp flour and mustard. Stir in and cook for a minute
  8. Pour in the wine and bubble it away, then add the milk and stock
  9. Bring to the bubble, stirring to get all the brown bits off the bottom of the pan
  10. Turn the heat down to a simmer and season well. Cook for 5-10 mins until sauce is thickened and smooth
  11. Add the chicken back in, and throw in the ham and parsley. Take off the heat and stir
  12. Taste to check the seasoning, adjust if needed and scrape the filling into a bowl to cool
  13. Pre-heat oven to 180C fan (200C), put a baking tray in to heat, and take pastry out of the fridge to come to room temp
  14. Roll one sheet of pastry into a round baking dish, draping the extra over the sides
  15. Fill with the cooled filling and brush the edges with beaten egg. Top with the other sheet of pastry and press down around the edges
  16. Trim the edges, and then press a fork all the way around to completely seal and make a pretty pattern
  17. Brush the top of the pie with beaten egg and cut a little hole into the middle to let the steam out
  18. Bake on the pre-heated tray in the oven for 40 mins until the pie is golden brown all over and the filling is bubbly hot

Schinkenflekerl

~ Sophie ~ Leave a comment

A childhood favourite and traditional family recipe for a sort of Austrian answer to macaroni cheese. This is eggy, hammy and pasta-y. Carb heaven! Some recipes add cheese, cream or onions – go ahead if you fancy any or all of them, or keep it simple as below. Feeds 2 generously.

  • 225g pasta shapes (traditionally little square flekerl)
  • Salt & pepper
  • 100g ham, diced
  • 50g salted butter, softened
  • 80g sour cream
  • 2 eggs
  1. Cook and drain the pasta. Run cold water over to cool it and drain again
  2. In a big bowl, beat together butter, sour cream, eggs and seasoning
  3. Add ham and cooked pasta and mix well
  4. Tip into flat ovenproof casserole dish
  5. Bake at 180C fan (200C) for 35 mins until the top is light brown and crisp

Ham jambalaya

~ Sophie ~ Leave a comment

Quite a long list of ingredients, but quick and simple to make. Warming, highly-flavoured, tasty.

  • 2 tbsp veg oil
  • 125g chicken mini fillets
  • 125g smoked sausage/kabanos, sliced
  • 125g smoked ham, cubed
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 2 pieces celery, chopped
  • 1 large green chilli
  • 2 tbsp tomato puree
  • 1 tin tomatoes
  • 300ml chicken stock
  • ½ tsp hot smoked paprika
  • 1 tsp paprika
  • ½ tsp black pepper
  • 1 tsp oregano
  • ½ tsp thyme
  • 1 bay leaf
  • 1 tsp sugar
  • ½ tsp salt
  • 200g long-grain white rice
  • Fresh parsley, chopped
  1. Heat veg oil in deep lidded frying pan
  2. Add onion, garlic, peppers, chilli and celery and cook until translucent and soft
  3. Add tomato puree, stir in and cook for a minute
  4. Pour in the stock and stir until all combined thoroughly, scraping all the brown bits off the bottom of the pan
  5. Add the seasoning, tinned tomatoes, sugar and salt. Put lid on and cook over low-medium heat for 10 mins.
  6. Add the rice, ham and sausage, combining thoroughly
  7. Place chicken fillets on top and push them just under the surface of the liquid
  8. Put the lid on and cook for 20 mins
  9. Once it’s all cooked, slice up chicken, spinkle in chopped parsley and stir together

Serve with garlic sauteed spinach