Chicken and Ham Pie
Free-Range Chicken, Ham and Sage
Handcrafted for the Christmas Table. Free-range chicken from Highwood Farm, Prime free-range ham and fragrant sage. wrapped in our delicious hot water pastry. The ultimate festive cold cutter.
£9.75
80 in stock
A succulent cold cutting pie that won best pie in the 2011 Soil Association Awards, presented to us by Prince Charles at Clarence House in London.
This seasonal special is only available for Christmas.
| Filling | Chicken, Ham |
|---|---|
| Pastry | Hot Water Crust |
| Size | 454g |
| Category |
Ingredients: Wheat Flour (WHEAT Flour, Calcium, Iron, Vitamin B3, Vitamin B1), Chicken (25%), Lard (Pork Fat), Ham (Pork, Water, Salt, Preservatives: Sodium Nitrate, Potassium Nitrate, Acidity Regulator: Sodium Bicarbonate, Antioxidant: Sodium Ascorbate) (13%), Water, Pork Gelatine, EGG, Sage, Salt, Pepper.
Piercing your pie lid for best results
How to remove your pie from the foil like a professional!!!
Removing a small pie from the foil
Glazing Your Pie
For a golden finish, brush with a beaten egg or milk over the top of the pie.
Cooking Your Pie
Can be eaten hot or cold.
If eating cold, follow the cooking instructions below and then allow to cool at room temperature.
If not consumed within 2 hours then refrigerate.
The following cooking instructions can be used as a guide.
- Pierce pie before baking.
- Preheat oven to 190°c/180°C Fan/Gas Mark 6.
- Keep Pie in the Foil to cook.
-
Large Pie: Cook for 45-55 minutes from chilled, or 60-70 minutes from frozen.
Small Pie: Cook for 25-35 minutes from chilled, or 45-55 minutes from frozen.
200g Pie: Cook for 20-30 minutes from chilled, or 35-45 minutes from frozen. - Ensure pie is piping hot throughout before consuming.
