for family meals :
and Serrano Ham Pie
recipe for Chicken and Serrano Ham Pie has been
reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This is a good, honest home made pie and is a great
way to use up roast chicken leftovers. The addition
of Serrano ham adds a delicious depth of flavour which
makes this dish one of our favourite family lunches.
for Chicken and Serrano Ham Pie
1 leftover roast chicken
200g Serrano ham in pieces or small slices
Handful or two of frozen peas
2 onion, peeled and chopped
2 tablespoons butter
2 tablespoons plain flour
Salt and pepper
500g short crust / puff pastry (frozen or home made)
1 bay leaf
1 small carrot
to make Chicken and Serrano Ham Pie
Strip the chicken of all the leftover meat and then
prepare the stock. Place the carcass into a large
pan of water with the bay leaf, carrot and one of
the chopped onions. Bring to the boil and then simmer
for 20 minutes or so. Pour the stock through a sieve
into a jug or pan.
the butter in a large frying pan and then add the
onion, cooking gently until soft and translucent.
Add the pieces of chicken and Serrano ham and cook
for a further 8 minutes or so.
the flour and cook for 5 minutes, then slowly add
the drained chicken stock, stirring until you have
a nice thick sauce.
the peas and continue cooking for 5 more minutes,
season and then transfer to a pie dish.
the edges of the dish and then lay the rolled out
pastry on top of the dish, pressing down to seal.
Make a small cut in the middle to let the steam out
and brush with milk or egg wash.
in a high oven for 20 - 30 minutes until the pastry
is nice and golden.
serve I like to place the dish in the middle of the
table and let everyone just help themselves.
with permission of Orce