RECIPE FROM SPAIN:

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Chicken and Serrano Ham Pie

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.

You will need:

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

Method

• 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.

• Melt 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.

• Add the flour and cook for 5 minutes, then slowly add the drained chicken stock, stirring until you have a nice thick sauce.

• Add the peas and continue cooking for 5 more minutes, season and then transfer to a pie dish.

• Dampen 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.

• Cook in a high oven for 20 - 30 minutes until the pastry is nice and golden.

• To serve I like to place the dish in the middle of the table and let everyone just help themselves.