This rustic chicken and ham pie is a delightful centerpiece for any picnic or gathering, combining tender chicken, savory ham, and aromatic herbs encased in a golden, flaky crust.
Sift the flour and salt into a large bowl, creating a well in the center.
Ensure the flour is sifted to avoid lumps in the dough.
In a saucepan, heat the water and butter until the butter melts and the mixture begins to boil.
Do not overheat; remove from heat as soon as it starts boiling.
Pour the hot mixture into the flour well and mix quickly with a wooden spoon to form a dough.
Work quickly to ensure the dough remains pliable.
Knead the dough until smooth and elastic, then let it rest in a warm place for 20 minutes.
Cover the dough with a damp cloth to prevent it from drying out.
Dice the chicken and ham, then mix with parsley, nutmeg, and black pepper in a bowl.
Ensure the ingredients are evenly mixed for consistent flavor.
Roll out two-thirds of the dough and line the pie tin, pressing it gently to fit.
Keep the dough thickness even to ensure uniform baking.
Fill the pastry case with the chicken and ham mixture, pressing it down gently.
Pack the filling tightly to avoid air gaps.
Roll out the remaining dough to create a lid, place it over the filling, and seal the edges.
Use a fork to crimp the edges for a decorative touch.
Bake the pie in a preheated oven at 180°C (350°F) for 2 hours, covering with foil if needed.
Check periodically to ensure the crust doesn't overbrown.
Dissolve the gelatin in warm chicken stock and let it cool slightly.
Stir continuously to avoid lumps.
Pour the jelly into the pie through a funnel and let it set in the fridge.
Pour slowly to allow the jelly to fill all gaps.
Serve the pie chilled, sliced, and paired with fresh salads or pickles.
Chill the pie thoroughly for clean slices.
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