APRICOT, CHICKEN AND PORK PIE
PERFECT PICNIC FARE Recipe courtesy of Westbrook Cookers who specialise in renovated controllable electric Aga cookers - respecting the environment and your pocket with greatly reduced running costs.
Visit
www.westbrookcookers.com or telephone 01544 350382 or mobile 07791 312154
With the summer months comes plans for days out with all the family, maybe a trip to the beach or a music festival. This gourmet pork pie with bells on would be the perfect offering for any outdoor event and tastes just delicious. Recipe courtesy of Rose of Westbrook Cookers.
INGREDIENTS
3 – 4 good sausages, skin removed 250g good back bacon, roughly chopped 300g ham, chopped 1 tsp ground mace 1 tsp ground pepper Curly parsley, finely chopped 400g mini chicken fillets 18 soft apricots 3 gelatine leaves 1 chicken stock cube
FOR THE PASTRY 450g plain flour 100g lard or butter 4 tbsp milk I egg, beaten
YOU WILL NEED Metal loaf tin Pastry brush Baking parchment
TO MAKE THE PORK FILLING Into a large bowl squeeze the sausage meat from the sausages Chop the bacon and the ham Place all into a food processor Add the mace, pepper and salt Pulse until all is coarsely chopped
MAKE THE PASTRY Tip the flour into a bowl with 2tsp of salt Place the lard or butter into a pan with the milk Add the water and heat gently until the fat melts, do not let it boil Pour the hot liquid into the flour mixture Beat with a wooden spoon Use your hands to knead the dough until it comes smoothly together. Grease the loaf tin and then line it with baking parchment. Make sure this comes over the edge of your tin. Dust the inside of the tin with a fine dusting of flour. Wrap a third of the pastry in cling film and roll out the rest to roughly 1.5cm thick pastry. 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 edges and up the sides to give an even thickness and overhang all the way around your tin
TO CONSTRUCT Start layering your pie. Use a quarter of the pork filling, pressing into the tin until firmly packed. Top with just over half of the chicken fillets to make an even layer. Top with the apricots. Top with the pork mix again. Pile on any remaining mixture to make a dome shape. Roll out the remaining pastry 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. Cut away the excess pastry from the edges. Crimp around the edges to form a pretty pattern. Make a small hole in the centre of the pie for the air to escape. Brush the top all over with more beaten egg.
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 and then gradually pour the mixture a little at a time into your pie until no more will go in. Chill for at least 4 hours or overnight.
Aga cooking: Place your tin in a shallow roasting tin and hang on the bottom set of runners in the roasting oven and bake for 30 mins then remove to the baking oven and again hang on the bottom set of runners and continue baking for another hour. Owners of 2 oven Agas should place a cold plain shelf on the second set of runners above the pie after the initial ½ hour in the roasting oven and swap this over after 20 minutes with either another cold plain shelf or a large baking sheet for a further 20-25 minutes. Then move the entire set up (roasting tin and pie and now very hot cold plain shelf ) to the simmering oven for a final 10-20 minutes. This time though put theplain shelf on the bottom set of runners and the roasting tin with pie above it. (you are in effect taking some of the heat from the roasting oven into the simmering oven with the pie). Leave to cool.
Conventional ovens: Place your pie in a shallow roasting tin and bake for 30 minutes at 200C/180 fan/Gas 6 Lower the temperature to 180/160 fan/gas 4 and cook of another hour. Leave to cool.
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WINING & DINING RECIPE S TO TRY AT HOME
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