The Old Stand, on Exchequer Street in Dublin, is one of the oldest public houses in Ireland. In 1659, Charles II renewed its public house license, and there is evidence that a license existed even 200 years before on this exact location at the corner of Exchequer and St. Andrews streets, an intersection important in both Viking and Medieval days. Today the pub is popular with rugby fans and racing enthusiasts, bankers, brokers, and barristers who relish its hot lunches—chicken and ham pie, deep-fried scampi, and gorgeous steaks—as well as classic fish salads, open-face sandwiches, and good wines. The chef’s recipe for chicken and ham pie also makes a delicious filling for vol-au-vents, cup-shaped puff pastry shells with lids that are filled with a creamy mixture of chicken, seafood, or vegetables. They are popular in Irish pubs (see the variation that follows).
SERVES 6
4 tablespoons unsalted Kerrygold Irish butter
¼ cup all-purpose flour
2 cups homemade chicken stock, canned low-sodium chicken broth, or 2 chicken bouillon cubes mixed with 2 cups boiling water
½ cup half-and-half
¼ cup chopped onion
4 ounces white mushrooms, sliced
1 cup fresh or frozen peas
2 tablespoons minced fresh flat-leaf parsley
1 cup cooked chicken, cut into ½-inch pieces
1 cup cooked ham, diced
Salt and freshly ground pepper
1 sheet frozen puff pastry from a 17.3-ounce package, left at room temperature for 30 minutes (see Note)
1 large egg beaten with 1 tablespoon water
1 Preheat the oven to 375°F. Butter a 10-inch deep-dish pie plate.
2 In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, or until blended with the butter. Add the stock or broth and cook, whisking constantly, for 2 to 3 minutes, or until the mixture comes to a boil. Reduce the heat and simmer gently for 2 to 3 minutes, or until the sauce starts to thicken. Stir in the half-and-half, onion, mushrooms, peas, and parsley, and cook for 3 to 5 minutes, or until the vegetables are nearly tender. Add the chicken and ham and season with salt and pepper. Spoon the mixture into the prepared dish.
3 Unfold the pastry on a lightly floured surface. Roll out into a circle 12 inches in diameter. Place the pastry over the chicken mixture, trim, and crimp the edges. Cut a few slits in the top to allow steam to escape. Brush with egg wash and bake for 20 to 25 minutes, or until the pastry is puffed and golden. Remove the pie from the oven and let cool for 5 minutes on a wire rack before serving.
To make chicken and ham vol-au-vents, omit the puff pastry sheets and use 6 frozen puff pastry shells, such as Pepperidge Farm brand. Preheat the oven to 400°F. Place the pastry shells about 2 inches apart on an ungreased baking sheet with the tops facing up. Bake for 20 to 25 minutes, or golden brown. Use a fork to remove the tops and soft pastry underneath. Spoon the hot chicken and ham mixture into the shells and return to the oven for 3 to 5 minutes for extra crispness. Set the lids on top of the filling for serving.
NOTE: Reserve the remaining sheet of puff pastry for another use by wrapping it well in plastic and storing it in the freezer.
