Thank goodness the holidays are over!
I've been feeling sorry for myself, stranded in the UK without my family, and lost the will to cook. My Dave is a sweetie but I was really down and out. Consequently, Christmas dinner (pork loin roast) was a disaster. Well, to be honest, the pork was great but the roasted veggies were awful. They included parsnips, which I'd never had before --- and will never have again.
It's a new year and as Dr. Phil would say: "Happiness is a choice."
Tonight's dinner was inspired by a Food Network show about a hot Chicken and Ham Pie. It looked delicious but, of course, I couldn't remember the ingredients and couldn't find the recipe on FoodNetwork.co.uk. So what follows is really just what made sense to me.
On a side note, as I was searching for the hot meat pie, I found a recipe for an English Pork Pie. It's interesting reading for Americans ~ or anyone who cannot imagine eating a cold meat pie.
Now, on to today's recipe.
Prep time: 25 minutes
Cook time: 45 minutes
500 g chicken fillets
250 g gammon (ham)
2 shallots, minced
1 tbsp vegetable oil
1 roll of shortcrust (Jus-rol pastry)
1 can cream of mushroom soup
1 tbsp oregano
Let the pastry sit at room temperature for 2 hours.
Chop the potatoes and carrots into chunks and simmer in hot water for 15 minutes.
Chop the chicken and gammon into bite-sized chunks.
Mince the shallots.
When the pastry is ready, preheat the oven to 180°C.
Butter the sides and bottom of a deep pie plate (I used an aluminum cake pan with a removable bottom.) Line the bottom and sides with the shortcrust and bake for 10 minutes.
While the shortcrust is baking, cook the chicken over a medium heat in a large frying pan with the minced shallots and vegetable oil. After 10 minutes, take the shortcrust out of the oven and set aside. Add the gammon to the chicken and cook for another 5 minutes. Add the soup and oregano and let it simmer for another 5 minutes. Drain the potatoes and carrots and stir these into the chicken/gammon mixture. Season with pepper.
5. Spoon the chicken/gammon mixture into the pre-baked pastry. Cover with any leftover strips of pastry.
6. Bake for 45 minutes. Serve with a nice glass of cold beer and enjoy!