Mary Berry Raised chicken and ham pie recipe on Mary Berry’s Absolute Christmas Favourites

Mary Berry makes tasty raised chicken and ham pie with hot water crust pastry for the festive season on Mary Berry’s Absolute Christmas Favourites.

Mary says: “This pie is perfect for a Boxing Day feast: replace the meat with cooked turkey and ham to use up Christmas leftovers.”

The ingredients for the filling: 6 large free-range eggs, 450g pork sausage meat, 1 tbsp chopped fresh thyme leaves, 1 lemon, finely grated zest only, 4 pickled walnuts, drained and dried with kitchen paper, 500g chicken breasts, skin removed, sliced into long strips, 1 x 200g piece gammon steak, rind removed, sliced into long strips,salt and freshly ground black pepper.

For the hot-water crust pastry: 250g plain flour, plus extra for dusting, 100g lard, plus extra for greasing, pinch salt and 1 free-range egg, beaten, for glazing.


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