Chicken, leek and ham suet pastry pie


Rating: intermediate

Chicken, leek and ham pie with suet pastry crust

Serves 6



Pastry lid

200g self-raising flour

100g suet

Pinch salt

150ml water

Pie filling

750g chicken (Cut into 1inch cubes)

250g ham (Cut into 1cm cubes)

150g leeks (sliced)

150g Spanish onion (chopped 1inch)

25g Garlic, finely chopped

25g Flat leaf parsley

For the sauce

50g unsalted butter

50g plain flour

2pts milk



Melt the butter and add the plain flour to make a sandy/grainy roux.

Heat the milk in separate pan, when hot, add to the roux to make the sauce. Cook out and check the seasoning.

Sauté the chicken until nicely golden in a pan.

Season well, place in a large bottomed pan and add the ham.

Next sauté the leeks, onions and garlic. Remove from the pan and drain through a colander. Add to the pan with the chicken and ham.

Once the sauce is cooked out add to the mix in the pan. Place on the heat till the chicken is cooked, then add the chopped flat leaf parsley. Check the seasoning.

Put mix into pie dish and allow to cool slightly whilst you make the pastry.

Mix the pastry ingredients to create a dough which is soft, but not sticky. Roll out pastry and cover the pie dish, ensuring that all edges are sealed. Cut off excess pastry.

Brush with egg wash and bake in oven for 35mins at 180ᵒC.

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