Chicken, Pea and Ham Pie
Recipe: #35124
June 19, 2020
Categories: Chicken, Cheese, Cheddar, Oven Bake, Frozen Vegetables, Boneless Pieces, Scones, Chicken Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (257 g)
- Calories 374.4
- Total Fat - 22.2 g
- Saturated Fat - 6.8 g
- Cholesterol - 100.1 mg
- Sodium - 1601.3 mg
- Total Carbohydrate - 11.6 g
- Dietary Fiber - 1.3 g
- Sugars - 1.9 g
- Protein - 31.7 g
- Calcium - 160 mg
- Iron - 2.2 mg
- Vitamin C - 9.5 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Lightly grease an 18cm x 28cm rectangular slice pan.
Step 2
Heat a lightly oiled, medium frying pan over a medium to high heat and add bacon and cook stirring for about 4 minutes, or until crisp and then drain on absorbent paper and transfer to a bowl and now add cream cheese and season with pepper and mix well.
Step 3
Using a serrated knife, cut crusts from bread and discard (see tip).
Step 4
Working with six slices at a time, place on a clean chopping board and cover with a sheet of baking paper and roll over with a rolling pin to slightly flatten.
Step 5
Spread evenly with cream cheese mixture and roll up firmly to enclose and then cut crossways into three equal roll and arrange, cut-side up, in prepared pan.
Step 6
Whisk together eggs, milk and parmesan in a large jug and pour over rolls and then let stand for 10 minutes.
Step 7
Cook in a moderate oven (180C) for about 40 to 45 minutes, or until golden brown and set and then remove and let stand for 5 minutes.
Step 8
Serve with rocket and tomatoes.
Tips
- TIP - they used Wonder White sandwich bread (17 slices and 2 crusts) for this recipe.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for chicken thigh fillets that are trimmed and cut into 4cm pieces for even cooking.
- Use leg ham that has been shaved and coarsely chopped for a more rustic texture.
- Substitute the chicken thigh fillets with boneless, skinless chicken breasts. The benefit of this substitution is that chicken breasts are a leaner option than chicken thighs, making the dish a bit healthier.
- Substitute the crème fraiche with Greek yogurt. The benefit of this substitution is that Greek yogurt is a lower fat, lower calorie option than crème fraiche, making the dish a bit lighter.
Vegetarian Option Replace the chicken thigh fillets with 1.3 kilogram of diced eggplant and omit the ham. Replace the pea and ham soup with vegetable soup and use vegan crème fraiche.
Roast Potatoes - Roast potatoes are the perfect accompaniment to this Chicken, Pea and Ham Pie. They add a delicious crunch and flavor to the dish and are a great way to enjoy all the flavors of the pie. Plus, they are easy to make and require minimal prep time!
Carrot and Parsnip Mash: Carrot and parsnip mash is a great way to round out this Chicken, Pea and Ham Pie. The sweet and earthy flavors of the mash pair nicely with the savory flavors of the pie, and the creamy texture provides a nice contrast to the crunchy potatoes. Plus, it's easy to make and requires minimal prep time!
FAQ
Q: What type of pan should I use?
A: You should use an 18cm x 28cm rectangular slice pan. Make sure to lightly grease it before use.
Q: How long do I bake the cake for?
A: Preheat your oven to 350°F (175°C). Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
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Fun facts:
The pea and ham soup used in this recipe is believed to have been invented by the famous French chef, Auguste Escoffier in the early 1900s. He was known for introducing the five mother sauces in French cuisine.
The pumpkin scones used in this recipe are a popular Australian treat and are believed to have been invented by the famous Australian chef, Maggie Beer in the late 1980s. Her version of the scone is still widely enjoyed today.