Make your own layered pork pie using sausages, fruit, chicken fillets and ham with hot water crust pastry - perfect for parties and picnics
- 3 good-quality sausages (200g) meat squeezed from the skins (we used free-range British Cumberland)
- 250g pack or 8 rashers good-quality dry-cure back bacon, roughly chopped
- 300g ham (leftover from a joint is perfect), half chopped into 1cm pieces, the rest roughly chopped
- 1 tsp ground mace
- 1 tsp ground pepper
- ½ small pack curly parsley, finely chopped
- 400g pack mini chicken fillet
- 18 soft dried apricots
- 3 gelatine leaves
- 1 chicken stock cube
- 450g plain flour, plus extra for dusting
- 100g lard, plus extra for greasing
- 4 tbsp milk
- 1 egg, beaten
- 450g metal loaf tin
- rolling pin
- metal piping nozzle
- pastry brush
- baking parchment
- small funnel (optional)
MethodPut the sausagemeat, bacon and roughly chopped ham into a food processor with the mace, pepper and a small amount of salt. Pulse until it is all coarsely chopped. Stir in the pieces of ham and the parsley.
- 3 tbsp olive oil
- large skinless chicken thigh fillets, quartered
- 130g packet cubed pancetta
- large butternut squash (about 900g/2lb), peeled, seeded and cut into 2½ cm/1in cubes
- large onion, thinly sliced
- garlic clove, thinly sliced
- 1 tsp dried marjoram
- 200ml Italian red wine (see Goes well with...)
- level tsp plain flour
- 2 x 400g cans Italian plum tomato
- 2 tbsp 2 tbsp redcurrant or cranberry jelly
- loaf garlic and herb or plain ciabatta
- 3 tbsp freshly grated Parmesan
- Heat 2 tbsp of the oil in a large flameproof casserole and cook the chicken over a medium to high heat until lightly browned. Lift out on to a plate with a slotted spoon. Tip the pancetta, squash and onion into the pan and cook over a high heat for about 8 minutes, stirring occasionally until beginning to brown. Return the chicken to the pan, add the garlic and marjoram and cook for 1 minute. Keep back 2 tbsp of the wine then pour the rest into the pan and let it bubble for 5 minutes.
- Blend the flour with the reserved wine until smooth. Stir this into the pan with the tomatoes and their juice, the jelly and some salt and pepper. Lower the heat, half-cover with a lid and simmer gently for 30-40 minutes until the squash is just tender. (To prepare ahead, cool then chill at this point up to a day before. You can also freeze it for up to a month. To serve, heat through in the casserole, then continue with step 3.)
- Preheat the oven to 220C/gas 7/fan 200C. Cut the ciabatta into very thin slices and arrange on top of the casserole, so they casually overlap. Drizzle the last tablespoon of olive oil over the ciabatta and sprinkle with the parmesan and a good grinding of black pepper. Bake uncovered for 15 minutes or until golden brown. Serve straight from the casserole.
- 6 boneless skinless chicken breasts, cubed
- 3 carrots, chopped
- 3 potatoes, peeled and cubed
- 2 celery stalks, chopped
- 2 tsp chopped fresh thyme or 1 tsp dried
- 850ml hot chicken stock
- 50g butter
- 2 onions, chopped
- 50g plain flour
- 300ml milk
- juice of 1 lemon
- 2 tbsp chopped parsley
- 4 thin slices ham, cut into strips
- 500g pack shortcrust pastry
- 1 egg, beaten
- Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme. Reserve 600ml/1 pint stock (rest can be frozen).
- Rinse the pan, return to heat and melt the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, then the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Off the heat, stir in the remaining thyme, lemon juice and parsley. Season.
- Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.
- Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25–30 minutes until crisp and golden.
- 175g gluten-free flour
- 85g chilled butter, coarsely grated
- 50g mature cheddar, grated
- 1 tsp coarse grain mustard
- 500g skinless boneless chicken breasts, cut in chunks
- 25g butter
- 2 tbsp sunflower oil
- 2 leeks, thickly sliced
- 350ml hot chicken stock
- 1 tbsp gluten-free flour
- 85g watercress, chopped
- 4 tbsp crème fraîche
- 1 tbsp milk for glazing
- Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.
- Fry the chicken in the hot butter and oil for 5 minutes until golden. Add the leeks and fry for 2 -3 minutes until softened. Add the stock, bring to the boil then cover and simmer gently for 15 minutes.
- Preheat the oven to 200C/gas 6/fan 180C.Transfer the chicken and leeks to a 1.2 litre pie dish with a slotted spoon – leave the stock in the pan. Make a paste with the flour and 1 tbsp cold water. Thin with 2 tbsp stock then add to the pan and stir on the heat non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks. Cool.
- Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with milk. Bake for 25-30 minutes until golden.