Hot water crust ham and chicken raised pie

baking, pastry, pie

A friend says this is my Downton Abbey pie- so who am I to disagree:)

You have to plan ahead – two days!!- but is so worth the planning. I haven't restyled the recipe because I basically followed the Lakeland magazine recipe. The very cute oval tin is new in the Lakeland store. As I live in Guernsey I always buy online and their delivery and sales service is second to none. If you haven't used their magazine iPad app you are really missing out. It features not only products but tried and trusted recipes for use in their bakeware. The only annoying thing is that you can't easily print it, pin it or share it. There are work arounds a but it is a faff.

A link to the Lakeland site is here Lakeland, the home of creative kitchenware

So why does it take two nights of refrigeration ? The first night is to allow the herbs and seasoning to permeate the raw chicken. The second to allow the gelatine stock to set. I did try to cut this before it was set- impatience is my second name- and it come running out all over the board:( This was quickly followed by turning it on its side and pouring what I could back in – then sheepishly returning it to fridge ( maybe the recipe said refrigerate overnight for a reason!!)

I made the hot crust pastry in the Thermomix and it was great. You need to work with it before it cools and dries out- otherwise it will crack. Have cling film to hand to cover sections while you are rolling other sections. A bit like you would with fondant icing which dries out quickly.

For this pie I used

  • 550g strong bread flour
  • 1 tsp salt
  • 70g unsalted butter, diced, room temperature
  • 200ml boiling water
  • 1 tsp sunflower oil
  • 100g lard


In the TM bowl, turbo pulse the flour, salt and butter until breadcrumb consistency. Tip out and set aside while you boil the water in TM bowel, before adding the lard and oil. if you are using a boil tap or boiling a kettle, melt the lard and oil in the TM bowl and add the boiled water. Make sure all the lard melted before adding the flour mixture. Knead on dough setting for 3 minutes. Pastry will be shiny and still warm. Work with it on slightly flour surface according to recipe.

Enjoy! And thanks for visiting 🙂



Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla If you have come as a baker my blog is i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

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