Our hand raised pie with hot water crust pastry is the perfect party or picnic food to feed a crowd with. Serving 12, this lovely hand raised pie is filled with tender chicken strips and a herby pork stuffing for a satisfyingly meaty flavour. We like this served up on a buffet with plenty of pickle, or dished up at picnics with a side of salad – but whatever sides you choose to go with it one thing’ for sure, it’ll go down a treat with kids and adults alike. We’ve included an easy method for making hot water crust pastry, too, which is light and flaky while being firm enough to hold in all that filling – delicious.
- For the hot water crust pastry
- 550g plain flour, plus extra for dusting
- 2tsp salt
- 150g lard
- For the filling
- 450g chicken breasts
- 550g diced pork shoulder
- 1 shallot, finely chopped
- 50g pistachios, toasted
- 1tsp finely chopped rosemary
- 1tsp salt
- 1 beaten egg to glaze
- 3 sheets leaf gelatine
- 150ml chicken stock
- 150ml strong ale
Preheat oven to 200 ̊C/Gas 6. Grease and line an 18cm deep, loose-bottomed tin. To make the hot water crust pastry, put the flour and salt in a bowl. Chop the lard and heat in a saucepan with 275ml water until melted, then bring to the boil. Add the flour and mix with a wooden spoon to make a soft dough; add a little water if it’s too dry.
Take a third of the dough (put the rest in a bowl and cover with a cloth) and roll out to a 32cm round on a floured surface. Line the tin and sides so the pastry just overhangs the edge to make a rim. Cover with greaseproof paper and half fill with baking beans. Bake-blind for 30 min. Lift out the paper and beans and bake for 10 min.
Slice chicken into strips and finely chop pork. Mix pork with shallot, pistachios, rosemary, salt and pepper. Arrange 1⁄3 chicken in the pastry case and top with 1⁄3 pork. Repeat layering, finishing with a layer of pork, leaving a gap around the sides.
Roll out remaining pastry, brush the cooked pastry with beaten egg and top with pastry lid. Press down the edges and trim off excess. Make a hole in the top of the pie and brush the lid with beaten egg. Bake pie for 30 min. Reduce temperature to 180 ̊C/Gas 4 and bake for 1 hr. Remove pie from tin and place on a baking sheet. Brush the top and sides with more egg and bake for 30 min more. Leave to cool.
Soften the gelatine in cold water for 5 min. Bring the stock to the boil in a pan. Drain gelatine leaves and dissolve in the stock. Add the ale and leave until cool. Slowly pour into the pie using a funnel until filled. Chill for several hours before serving.