Located in Broomhill near Sheffield, The York is a popular Victorian pub with cosy interiors and an excellent menu of imaginative home-cooked food. As is the case for all pubs and restaurants across the UK right now, The York is currently closed and we don’t doubt that locals will be missing their comforting, Yorkshire grub.
For our lockdown recipe series, The York have kindly shared with us the recipe for one of their most popular dishes – Chicken, Leek and Ham “Golden” Pie. This hearty and moreish dish is simple to recreate at home and is one that the whole family can assist with. If you’re running out of ideas for lockdown meals, this one is certainly worth trying. We think it sounds delicious!
If you do decide to give it a bash, we’d love to see your results! Send images and feedback to news@theyorkshirepress.co.uk
Enjoy!
Recipe for Chicken, Leek and Ham Pie
Ingredients:
For the pastry:
- 340g plain flour
- Pinch of salt
- 120g lard
- 120g butter
For the filling:
- 1.5kg cooked free-range chicken
- 200g cooked ham
- 2 onions, cut into rough ½cm cubes
- 1 garlic clove, chopped
- 3 leeks, washed and cut into rough ½ cm cubes
- 150g unsalted butter
- 150g plain flour
- 450ml chicken stock (or 1 chicken stock cube in hot water)
- 300g double cream
- 10g English mustard
- Beaten egg, to glaze
- Salt and white pepper, to taste
Method:
For the pastry:
Whisk the flour and salt together in a large bowl. Then cut in the butter and lard with a knife or pastry blender until the mixture resembles coarse crumbs.
Add enough cold water to bring the flour to a soft dough, 1 tablespoon at a time, blending gently until all the flour is moistened and the dough almost cleans the sides of the bowl.
Wrap the dough in cling film and rest in the fridge for at least 1 hour.
For the filling:
Flake the cooked chicken and the cooked ham into a large bowl and keep chilled until needed.
In a pan, fry off the onions (without colouring) then add the garlic and leek, and cook until soft. Let this cool and then combine with the chicken and ham in the large bowl.
Melt the butter in a pan, add the flour and cook together to make a paste. To stop this catching, you must stir it constantly. Slowly pour in the chicken stock and the cream while stirring and cook for about 10 minutes until glossy.
Once glossy whisk in the mustard and allow the sauce to cool before pouring over the chicken, ham and leek mixture.
Whilst the mixture cools, roll out the flaky pastry and grease and line a pie tin. You could use individual pie tins or one large tin. Preheat the oven to 175°c.
Once the filling has cooled, fill the tin(s) and brush any exposed pastry with egg wash. You can now cover your pie(s) with pastry lids and brush the lids with egg wash.
Bake in the preheated oven for 30-35 minutes until the pastry is golden. Leave to rest for 10 minutes before serving.
