Chicken and Ham Pies

I loved making these pies for my children when they were little, not that it makes me any less happy to make them now. I think it’s safe to say that — for most of us — a pie is always a blessing. And I know that the very many steps of the recipe that follows might seem to indicate that these are difficult, but they're really not. Sometimes a short recipe makes it look simpler, when more detailed instructions actually make it simpler! Yes, there is a bit of fiddliness involved, but nothing actually tricksy. I wouldn’t advise making them when you’re in a rush, but they are a real treat, and even such natural ingrates as children will appreciate them! While you could cut out the pastry-making and use ready-made shortcrust, I promise you the pastry below is fabulously well-behaved: the freezing of the cubed butter and flour for ten minutes first makes it pliable, elastic and robust, though tender to the bite. I learned this from Cookwise by the scientist-cum-cookery-teacher Shirley O. Corriher decades ago, and it banished my fear of making pastry forever. You’ll need little letter-cutters if you want to decorate as I have (unless you are clever enough to cut them out freehand) but the little pies taste just as good, of course, without that! And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

Unbalanced

% Daily Values based on a 2,000 calorie diet