Hearty Chicken and Ham Pie with Hot Water Crust Pastry

Ingredients:
For the Hot Water Crust Pastry:

Water, as needed for dough
Salt, to taste
Butter and lard (or solid vegetable fat as a substitute for lard)
Flour, as required
For the Filling:

½ kg chicken mince
1/4 cup chopped onion
½ tsp black pepper powder
1 tsp crushed red chili
1 tsp salt (or to taste)
½ tsp garam masala powder
½ tbsp olive oil
2 tbsp chopped fresh coriander
Butter, for cooking
Diced ham, quantity as desired
Sliced mushrooms, as needed (chestnut or button mushrooms recommended)
Flour, for thickening
Chicken stock, as needed
Double or heavy cream
Chopped parsley, for garnish
Egg for egg wash

Directions:

Prepare the Pastry:
In a pan, heat water and dissolve salt. Add butter and lard, allowing them to melt completely.
Mix salt with flour and make a well in the center. Pour in the hot liquid and mix using a wooden spoon handle until combined.
Knead lightly on a bench until smooth, then wrap in biodegradable cling film and refrigerate for at least two hours.

Make the Filling:
In a pan, melt butter and sauté chicken mince until it starts to color. Add onions, black pepper, red chili, salt, and garam masala.
Add mushrooms and cook until they release their moisture. Stir in flour to coat everything well.
Pour in chicken stock and double cream. Add diced ham and let the mixture simmer until thickened. Adjust seasoning.
Mix in chopped parsley and remove from heat. Allow to cool completely before assembling the pie.

Assemble and Bake the Pie:
Preheat the oven to 170°C (340°F).
Roll out the pastry to the desired thickness. Line pie tins with pastry, add the filling, and cover with a pastry lid. Seal the edges and apply egg wash.
Cut vents in the pie tops. Bake in the preheated oven for about 40 minutes or until the pastry is golden and crisp.

Serving:
Let the pies settle for a few minutes after baking. Serve warm with a side of mushy peas, chips, or a light chicken gravy.

Serving Suggestions:
Pair with steamed vegetables for a complete meal.
Serve with a fresh green salad for a lighter option.
Enjoy with a glass of your favorite white wine or a cold beer.

Cooking Tips:
Ensure the filling is completely cooled before assembling to prevent the pastry from becoming soggy.
Use a sharp knife to cut vents in the pie tops to allow steam to escape during baking.
For extra flavor, add a pinch of thyme or rosemary to the filling.

Nutritional Benefits:
High in protein from the chicken and ham.
Provides essential vitamins and minerals from the fresh vegetables.
Rich in calcium and healthy fats from the double cream.

Dietary Information:
Gluten-Free: Use gluten-free flour for the pastry and ensure other ingredients are gluten-free.
Can be made dairy-free by using plant-based butter and cream alternatives.