Like pies? Like pizzas? Then our ham chicken pizza pies are the best of both worlds, and they’re super easy to make too! Try them this weekend.
ham chicken pizza pies
- 2 Ritchies chicken breasts cut in thick slices
- 2 cups chicken stock
- 100g ham diced
- 6 spring onions finely chopped
- 1 cup tasty cheese grated
- 4 tablespoons cream cheese
- 2 teaspoons hot English mustard
- sea salt and freshly ground black pepper
- 500g pack pizza or ciabata bread mix
- 1 lightly beat egg
- plain flour for dusting
ham chicken pizza pies method
Preheat oven to 180oC.
Make the bread mix following the pack instructions. Cover with cling film and allow to rise, till its about double the original size. While the bread dough is proving, make the filling.
In medium saucepan on a medium low heat add the chicken stock and bring to a fast simmer, add the chicken and poach until its cooked through (about 10 minutes). Remove the chicken from the stock and allow to cool. Dice the chicken meat. In a medium bowl thoroughly mix the diced chicken, ham, cheeses, mustard and spring onions. Season to taste.
Divide the risen dough into 10, roll into even balls.
On a lightly floured surface use a rolling pin to roll it into rough circles (they do not have to be perfect) about 12-13cm across. (It’s easier to do this 1 or 2 at a time)
Grease a 12 hole muffin tin and working on every second hole so you can spread the dough out, place the dough over the muffin hole and very gently ease it in allowing the outer edges of the circles to overhang. Fill with about 2 heaped tablespoons of the filling and gather the dough together roughly over the filling to make a rustic flower shape. Repeat with the other 9 balls of dough and filling. Brush each pie lightly with beaten egg.
Bake in the preheated oven for about 25 minutes or until risen and golden brown.
Makes 10. Preparation time (excluding proving time) 20 minutes. Cooking time 40 minutes.