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Are you having Hank and Katherine play Super Mario Wii withdrawls?
Do you sign on to Youtube everyday hoping for a new video only to be dissapointed?
Do you think about re-watching old videos but just don’t have the time?
Well, fret no more!! I will be producing more ‘Condensed Soup’ videos!!! These are shortened versions of ‘Hank and Katherine play Super Mario Brothers Wii’ episodes for the pressed for time.
While you wait, re-watch the first three episodes :D
***Take note I have moved channels so if you want to keep up to date on all the new condensed soup episode (and more!) be sure to re-subsribe!)***
Chicken and Ham Pie with mash and veg
I decided I wanted to start a food blog quite a while ago but have been waiting for the right time and recipe to get it started.
One winters evening, I had a moment of clarity and created my own spin on an old favourite, Chicken and Ham pie.
For the pie
- Chicken pieces
- Ham pieces
- Chicken Condensed Soup
- Shortcrust or puff pastry (whichever you prefer)
- Vegetable oil
- Salt and Pepper
For the veg
- Chardonay carrots
- Clear honey
Method - preheat oven (for usual preheat type of temperature and time!)
1. Take your chicken and ham pieces, cut into small pieces about the same size.
2. Heat about 2 tablespoons of vegetable oil to a frying pan. When your oil is hot, add your chicken and ham.
3. Fry your meat until it is golden brown all over. Add salt and pepper to season.
4. Add your condensed soup - we have used chicken in this case but mushroom is also amazing! Condensed soup is really great for creating that thick, creamy pie mixture.
5. Keep stirring, ensuring your soup is spread equally throughout your meat.
6. Take out your trusty pie dish and lightly flour the base and sides ready for your pastry.
7. Roll your pastry out and create a base for your pie dish. You have three options for the top of your pie. You can either create a lattice top using strips of pastry, you can roll out another flat section to create the traditional pie topper or you can fold over the sides and leave the top open.
8. Add the rolled out base for your pie to your pie dish and add in your mixture.
9. Fold over any edges and brush lightly with milk.
10. Add your topper (whether its lattice top of usual pie) and brush lightly with milk or leave with just the fold over sides as I have done in this case - creating an open topped chicken and ham pie.
11. Pop your pie to the side while you prepare your vegetables. For this recipe I had homemade mash potatoes, honey glazed parsnips, broccoli and baby chardonay carrots - yum!
12. Top and tail your carrots (no need to peel these bad boys), cut up your florets of broccoli and peel and slice your parsnips in half and the half again lengthways.
13. Pop your carrots in a saucepan of boiling hot water with some salty water and your peeled potatoes into another equally hot, equally salty saucepan.
14. Melt some butter in a frying pan and add your parsnips.
15. Keep turning your parsnips over until they are covered in butter and starting to turn golden brown. At this point add a tablespoon of clear honey, turn the parsnips over and add another tablespoon of honey. Leave them in the frying pan for a few more minutes and when they are all squishy and covered in yummy honey, transfer over to an ovenproof dish.
16. Pour any remaining honey and butter liquid over your parsnips.
17. Pop your parsnips and pie into your preheated oven for 20 minutes
18. After 20 minutes, check to see how the cooking process is going. When it looks like its nearly there add your broccoli to your carrot pot (do this earlier if you like soft broccoli).
19. Drain your potatoes, add a splash of cold milk and some more butter and then go crazy with the masher on your spuds!
20. Once you’re happy that your pie is ready (should be golden brown on top and hot throughout), and your veggies are as ready as you like them, pull it all together and enjoy!