Ingredients
-
-
1
-
1
-
3
-
4
-
4
-
4
-
-
4
-
1
-
8
-
2
-
1
-
1
-
1/2
Directions
Old English Posh Picnic Raised Chicken and Ham Pie, I will not pretend that this pie is easy or quick to make, however, if you want to impress your friends or family with a sensational posh English raised pie then this is the recipe for you! Tender chunks of chicken with pork sausage meat and ham are encased in crisp hot water crust pastry, liberally seasoned with spices and herbs; this pie makes a simply stunning centrepiece for any Glyndebourne style picnic event or for a special celebratory cold buffet, such as weddings, christenings or anniversaries The pastry used in this pie recipe is hot water crust pastry, which is a direct descendant of coffer paste that was used to encase and protect meat whilst it cooked centuries ago the pies then being called coffyns! The pastry is shaped by hand whilst it is still warm, and is excellent for using with intricate pie moulds – the technique is known as hand raised and pies made this way are called raised pies The pastry is easy to make, but MUST be kept warm whilst you are using it – I keep mine warm over a pan of simmering water This pastry is excellent for all types of traditional raised pies, such as Game pies, Pork pies and Veal and Ham pies (Preparation time includes the one day needed for the pie to cool down and then for jellied stock to be added, and then allowing for the jellied stock to set )
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Steps
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1
Done
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Hot Water Crust Pastry. |
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2
Done
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Sift the Flour and Salt Into a Bowl, Making a Well in the Centre. |
|
3
Done
|
Place the Water, Butter and Lard Into a Saucepan, When the Butter and Lard Has Melted Bring It All to the Boil. Take Off the Heat. |
|
4
Done
|
Pour the Mixture Into the Centre of the Flour. Working Very Quickly, Mix With a Wooden Spoon. Then Knead With Hands to Produce a Smooth and Elastic Dough. Allow to Rest in a Warm Place For 15 to 20 Minutes. |
|
5
Done
|
(this Pastry Must Be Used Whilst Still Warm, Otherwise It Will Become Brittle and Hard to Mould. I Keep Mine in a Small Pan Over Gently Simmering Water.). |
|
6
Done
|
Proceed With Your Recipe, as Below. |
|
7
Done
|
Pie Filling. |
|
8
Done
|
Place All the Pie-Filling Ingredients in to a Large Mixing Bowl, Including the Herbs, Spices and Seasonings. Mix Thoroughly With Your Hands - It's Messy, but It's the Best Way to Get Everything Well Amalgamated! |
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9
Done
|
Jellied Stock. |
|
10
Done
|
Heat the Chicken or Vegetable Stock. Mix the Gelatine With a Little Cold Water Until It Is Spongy and Smooth, Gradually Add the Hot Stock to the Gelatine and Mix Thoroughly. Set Aside Until It Is Needed. |
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11
Done
|
Making the Pie. |
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12
Done
|
Grease an 8" Round Loose-Bottom Pie/Cake Tin or a Special Decorative Pie Mould - Grease It Liberally With Melted Butter or Lard. |
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13
Done
|
Pre-Heat the Oven to 180c/350f/Gas Mark 3. |
|
14
Done
|
Take Two-Thirds of the Warm Pastry, Form Into a Large, Flat Disc and Put in the Bottom of the Tin or Pie Mould. Gently Press and Mould Until the Pastry Covers the Base and Sides of the Tin, Keeping It as Even as Possible. |
|
15
Done
|
Fill the Pastry Pie Case With the Pie Filling Mixture - Packing It Down Well. |
