1、Chicken, apricot & pork pie

Make your own layered pork pie using sausages, fruit, chicken fillets and ham with hot water crust pastry - perfect for parties and picnics

Chicken, apricot & pork pie recipe

Ingredients

  • 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)

Method

Put 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.
  • To make the pastry, tip the flour into a bowl with 2 tsp salt. Put the lard and milk in a pan with 150ml water, then heat gently until the lard has melted, but don’t let it boil. Pour the hot liquid into the flour mixture, while beating with a wooden spoon.
  • Use your hands to knead until the dough comes together smoothly. Use a little more lard to grease the loaf tin, then line it with a long strip of baking parchment that comes well over the edge of the tin at each end – this will help you to lift out the pie. Dust inside the tin with the finest dusting of flour, too.
  • Dust your surface with flour. Wrap a third of the dough in cling film, then a tea towel (see tip, below), then roll out the rest to roughly 1.5cm thick. Roll the pastry over the rolling pin to help you lift over and into the tin. Use your hands to mould the pastry into the tin, pressing it firmly into the corners and easing it neatly up the sides to give an even thickness and overhang all the way around.
  • Start layering up the pie with roughly a quarter of the pork filling, pressing into a firmly packed, even layer at the bottom. Top with just over half of the chicken fillets – you can cut them to fit if you need to. Sandwich them together like a jigsaw puzzle, so that wherever you eventually slice into the finished pie, you get a perfect stripe of each different layer.
  • Follow the chicken strips with a second quarter of the pork. Again, try to press into a well-packed, even layer without disturbing the pastry too much. Now put in the apricots. Fit them in snugly, to once again create an even layer with no visible gaps.
  • Top the apricots with just over half the remaining pork mixture – this will probably take you over the top of the tin. Add the final layer of chicken fillets down the middle, starting to round the filling toward the centre. Finally, pile on the remaining pork and mould with your hands into a neat, firm dome.
  • Heat oven to 200C/180C fan/gas 6. Roll out the remaining pastry on a floured surface to a little bigger than the top of the pie. Brush some egg over the overhanging pastry edges on the pie, then lift on your pastry lid.
  • Use your hands to smooth over the top, pressing out any air, then press the edges well to seal. Using a small, sharp knife, and holding the whole tin in your hand so you can rotate it, cut away the excess pastry neatly by running your knife along the edge of the tin.
  • Crimp the edge of your pastry by using your index finger to create a ‘divot’, while pinching around it with two fingers from your other hand. Work all the way around the edges – this looks pretty, but also helps to seal the edges even more.
  • Finally, make a small hole in the centre of the pie and insert a metal piping nozzle into it. Brush the top all over with more beaten egg, then bake in a shallow roasting tin for 30 mins, before lowering the temperature to 180C/160C fan/gas 4 and cooking for another hour. Leave to cool (see tip, below), then use the paper to help lift out the pie – although once cool, you should be able to tip it out upside down onto your hand.
  • Soften the gelatine leaves in some cold water and pour 500ml boiling water over the stock cube to make stock. Squeeze the excess water from the leaves and stir into the stock to dissolve. Cool to room temperature, then sit a small funnel into your nozzle (unless you have a steady hand) and gradually pour in a little at a time into your pie until no more will go in. Remove the nozzle and chill for at least 4 hrs, or overnight.

  • https://www.truecookbook.com/recipe/chicken-apricot-pork-pie-7528/

    2、Italian chicken & butternut pie

    Bypass stodgy rich pastry and top your Mediterranean bake with slices of ciabatta bread
    Italian chicken & butternut pie recipe

    Ingredients

    • 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

    Method

    1. 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.
    2. 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.)
    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.

    3、Chicken & ham pie

    When you need something warm and comforting after a long day, there’s nothing like a proper British pie
    Chicken & ham pie recipe

    Ingredients

    Method

    1. 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).
    2. 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.
    3. 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.
    4. 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.

    4、Chicken & leek pie

    A hearty gluten- and wheat-free pie to warm up those winter evenings
    Chicken & leek pie recipe

    Ingredients

    Method

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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