Recipe Shed: Chicken & ham pie with Heston Blumenthal’s sprout leaves and glazed carrots (and a nice cup of tea!)

This week’s Recipe Shed is dedicated to Ben from MutteringsofaFool. He got a Pieminster book for Christmas and is keen to show off his skills. Meanwhile, I got Heston Blumenthal at Home as a present and I’m keen to show off mine.

I can’t imagine my pie will be anywhere near as good as Ben’s – but I bet he can’t beat my carrots and sprouts, nor my expert tea-making skills, which I demonstrate in the vlog further down!

Recipe Shed

FOR THE PIE

1 tbsp olive oil
Leftover roast chicken meat
Leftover cooked gammon or ham
2 garlic cloves, peeled and sliced
1 onion, chopped
200ml double cream
1 sheet ready-made puff pastry
1-2 tbsp milk

 

1. Preheat the oven to 180C/Gas 4. In a frying pan, heat the olive oil and gently cook the onion and garlic until soft.

2. Add the chicken and gammon, then the cream. Bring to the boil and reduce until the cream is thick and coats the meat.

3. Season with salt and pepper and the nutmeg.

4. Transfer the mixture to a shallow baking dish.

5. Cover with the pastry and brush with milk.

6. Cook in the oven for 25-30 mins, until the pastry is golden brown.

FOR THE CARROTS

200g carrots, cut into thick slices
100g butter
1 tsp caster sugar
4 sprigs thyme

In a large saucepan, add the butter and melt. Now add the carrots in a single layer. Season with salt and pepper and sprinkle over the caster sugar. Cover with a lid and cook on a low heat for 25-30 mins, shaking occasionally so the carrots don’t stick. Five mins before the end of cooking, add the thyme leaves. Serve.

FOR THE SPROUTS

1 tbsp olive oil
5 slices smoked bacon, chopped
400g Brussels sprouts
50g unsalted butter

The fiddly part of this is preparing the sprouts. Cut the bottoms off, then separate the sprouts into individual leaves. Heat the oil in a frying pan. Add the bacon and gently fry for 3-4 mins. Remove from the pan and drain. Add the butter to the pan, then the sprout leaves and a couple of tbsp water. Cook for 3-4 mins until the spouts are tender. Return the bacon to the pan. Toss until everything is coated in the butter. Serve.

AND TO GO WITH IT…A NICE CUP OF EARL GREY

Do you have a PIE (or even a cuppa) recipe you’d like to share? Then share it here…

 

 

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14 Comments

Filed under Baking, Pork, Poultry, Recipe Shed, Vlogs

14 Responses to Recipe Shed: Chicken & ham pie with Heston Blumenthal’s sprout leaves and glazed carrots (and a nice cup of tea!)

  1. Anton1a

    A lovely pie, and a great way to incorporate leftover meat, which we often have in the fridge. I love sprouts too, so an excuse to eat them outside of Christmas is all good. Well done :)

  2. So you gave me grief for last weeks potato wedges yet here you are making a pie with food that is already cooked?! Nice idea on the carrots, I love doing different things to jazz up veg side dishes. My favourite for carrots is a Hugh recipe where you cook in the oven with orange juice and cumin.

  3. those sprouts & carrots do look good….but I’m disappointed you didn’t make your own pastry! ;-)

  4. About the tea – whatever happened to letting it draw, etc…? I never considered milk with Earl Gray but I’ll have to try it. I do however, wait until I have the strength required before adding milk – even in a mug.
    Queston of the day – Are you in fact addicted to vlogging or is it your wife who is addicted to filmng?
    And finally, I love pies and my post will be up tonight. Thank you!

  5. MILK First!!!
    I have been retrained since meeting my other half, I used to make tea just like you and then he converted me and I can’t look back!
    I have a Turkey and Ham Pie to link up but not sure if I did that last week or not?
    Oh well – nobody will notice will they? :)

  6. Another great recipe Keith.

    Thanks for posting. I will certainly be giving this a try when my year of eating only Indian food is over. Like the tea making vlog too. Will have to show it to my wife, Caroline.

    Being Amercian, my tea has to be ice cold with lots of ice and lemon but Caroline will be very interested. :)

  7. We send you Guac by error- Okay we’re new to this, can’t you tell!

    But we have resent a fabulous sweet pie- http://www.thecommunalpantry.com/48/category/lemon%20raspberry%20meringue%20pie/1.html

    Cheers, Kate

  8. I’ve linked up an old pie post as the pie is one of my favourites…it makes fabulous comfort food. I have also realised that my new food blog is, at the moment, pieless, how remiss! I shall rectify asap!
    I love your recipe shed slot and have been meaning to join in for ages…I finally feel like I am regaining control of my blogging after last year’s shenanigans. I’ll be back!
    (I was a bit concerned by your squeeze and stir approach to the tea bag but am reassured after our conversation on Twitter!)

  9. Sorry, it didn’t come up with the title! It’s a very easy cottage pie for babies and children. I will also post the ultimate cottage pie which uses leftovers from a pot roast (worth doing just for the leftovers, it’s amaaaazing!)

  10. Ali

    Yep I’ll have the same as your wife please but leave the milk out for a little bit longer!

    I need to get with the game back here, and I made such a gorgeous looking and tasting left over chicken and veg pie on Monday. Dam!!!

  11. I’m with Mari. Milk first, then tea.

    The pie looks damn fine (should be a cherry pie for that, really) but I don’t think I could be arsed with the sprouts. Lightly boiled with a little butter and some chopped smoked bacon, that’s all they need.

  12. Lauren

    Chicken and ham pie is clearly where it’s at…! :) x

  13. That looks yummy! We did turkey and ham just after Christmas, but yours looks better ;-)

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