Ham, Chicken and Crayfish Pie

A dramatic surf-and-turf pie layering shredded chicken, ham, and crayfish under golden puff pastry with a rich crustacean stock sauce.

Chicken Dinner Seafood Pie Puff Pastry

Estimated Nutrition

Calories

778.1

kcal / serving

3112.4 kcal total

Carbs

39.1g

per serving

156.4 g total

Fat

48.9g

per serving

195.6 g total

Protein

45.6g

per serving

182.2 g total

Cook Time

140

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Puff Pastry

All-butter

CondimentsSauces

tbsp

Tomato Puré

Dairy

Unsalted Butter

piece

Egg

Beaten for glaze

GrainsCereals

tbsp

Plain Flour

Meat

piece

Ham Hock

Whole

piece

Chicken Thigh

Skin on

NutsSeeds

bunch

Thyme

Small bunch for bouquet garni

bunch

Parsley

Stalks, Small bunch

piece

Bay Leaf

bunch

Tarragon

Small bunch

bunch

Chive

Finely chopped

sprig

Thyme

For sprinkling

OilsFats

dash

Olive Oil

Drizzle for browning

Seafood

piece

Crayfish

Raw

Vegetables

piece

Onion

Roughly chopped

piece

Carrot

Roughly chopped

stalk

Celery

Roughly chopped

Method

Cover the dish with 5mm thick pastry, brush with egg yolk, sprinkle with thyme, and insert reserved crayfish heads into incisions.

Layer ham, chicken, and crayfish in a dish, topping with sauce and chopped chives while reserving several crayfish heads.

Preheat the oven to 190°C.

Create a roux with butter and flour, then whisk in the prepared crayfish stock to form a sauce.

Peel crayfish, brown shells in olive oil with tomato purée, then simmer with 1 litre of meat liquid and tarragon for 20 minutes before straining.

Shred the cooked meat into bite-sized pieces and reserve the cooking liquid.

Boil ham, chicken, onion, carrot, celery, and herbs in water for 90 minutes until meat is cooked.

Bake the pie for 30 minutes until the pastry is puffed and golden-brown.