Chicken & Ham Pie

  • Ready in: 2 hours 30 minutes
  • Serves: 4
  • Complexity: easy
  • kcal: 498
Chicken & Ham Pie

Ingredients

  • 4 chicken thighs
  • 500 ml chicken stock
  • 135 ml cream
  • 135 ml milk
  • 1 ladle chicken stock
  • 90 g agaragar
  • 200 g cooked ham hocks
  • 1 tbsp SIDS BROWN SEED MUSTARD

Directions

  1. Remove skin from chicken and keep. Place chicken thighs in a brine of 60 g of salt per litre of water for 5 hours. Simmer 500 ml of chicken stock. Heat chicken skin in a pan until the fat is released then remove the skin. Fry the leeks in the chicken fat for 1 minute then pour leeks and fat into the stock. Simmer, then cook in oven at 85oC for 1½ hours.
    Meawhile, mix together cream, milk, chicken stock and agaragar. Simmer then let cool and leave in fridge to set. Remove from fridge and blitz with a stick blender to a smooth paste then mix with all the ingredients, including
    SIDS BROWN SEED MUSTARD.

    Fill the dish and cover with gluten free pastry. Brush with egg and bake for 15 minutes at 215oC.