Succulent chicken and ham combined in a filo pastry case. Can be served hot or cold.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Herbs and Spices Required:
2 tsp Parsley or 2 tsp Flat Leaf Parsley
1 tsp Tarragon
1 lb / 450 g cooked chicken, chopped
8 oz / 225 g cooked ham, diced
1 red or green pepper, deseeded and chopped
4 spring onions, chopped
6 oz / 175 g cream cheese
5 fl oz /150 ml double cream
1 oz / 25 g butter, melted
1 packet filo pastry
salt and pepper seasoning
Herbs and Spices as listed above
Preheat oven to 180C / 350F / gas mark 4
In a large bowl, combine the chicken, ham, pepper, onions, and herbs. Stir in the cheese and the cream until even, then season to taste.
Lightly grease an 8 inch / 20 cm round loose-bottomed cake tin. Place 4 sheets of pastry in the tin on top of one another so that they line the tin with their edges overlapping the tin. Spoon in the chicken and ham mixture. Fold over the pastry edges. Cut the remaining sheets of pastry in half width-ways, and place on top of the pie. Tuck their edges in between the tin and the pie. Brush the top with the melted better, then score diamonds into the pastry top with a sharp knife.
Place in the oven for 20 minutes. Remove from the oven and carefully push the base of the tin out from the sides. leave the pie on the base, and brush with butter all over . Return to the oven for a further 25 minutes. the pastry should turn a lovely gold colour.