Old-fashioned English raised pork and chicken pie

Old-fashioned English raised pork and chicken pie

There’s not really any way around this – this traditional pie takes a while to prepare; although there’s nothing difficult about it and most of the time it takes to make isn’t active prepping, but rather baking and cooling time. Make this when you have a few hours for leisurely pottering in your kitchen, and you’re in the mood for making something rewarding. I will say that the time spent is worth the final result!

Recipe and styling by Claire Ferrandi

Photograph by Sadiqah Assur-Ismail

Old-fashioned English raised pork and chicken pie

By Claire Ferrandi Serves: 6

Ingredients

  • PIE FILLING

  • 4 chicken breasts, cut into small cubes
  • 500g pork sausages
  • 250g streaky bacon, diced
  • handful finely chopped rosemary, sage and thyme leaves
  • 5ml (1 tsp) dried parsley
  • zest of 1 lemon
  • 2 garlic cloves, peeled and minced
  • 2,5ml (½ tsp) ground allspice
  • salt and freshly ground black pepper, to taste
  • 4 hard-boiled eggs, peeled (optional)
  • HOT WATER PASTRY

  • 450g cake flour
  • 5ml (1 tsp) fine salt
  • 85g butter + extra, to grease
  • 110g vegetable shortening (Holsum), chilled and cubed (available at Pick n Pay, in the butter fridge)
  • 125ml (½ cup) milk
  • 125ml (½ cup) water
  • 1 beaten egg, to brush
  • cranberry jelly, to serve

Instructions

1

For the pie filling, add the cubed chicken breasts to a large bowl. Squeeze the pork sausages out of their casings and into the bowl with the chicken, discarding the casings. Add the bacon, fresh and dried herbs, lemon zest, garlic and allspice. Season to taste. Using your hands – a bit messy, but the best way to get everything incorporated – combine the ingredients well. If you want to check the seasoning, add a little of the mixture to a frying pan and cook, then taste the cooked mixture and adjust the flavours based on what you taste, if needed.

2

It’s important to make your pastry* just before you plan to bake your pie – it needs to be used while still hot, otherwise it will dry out and become too brittle. Make sure all of your pastry ingredients are weighed and ready to go, your oven is preheated to 170°C, you’ve greased either a 24cm x 14cm x 7cm loaf tin, or a 20cm-diameter round, springform cake tin with a little butter, and lined the base and all of the sides with baking paper. *The pastry isn’t difficult to make at all, but the method is one you probably won’t be familiar with – it’s more similar to a choux than a standard pie pastry, so the texture is very soft and pliable. This is correct – you’ll press the pastry into your prepared tin, as opposed to rolling it out to line the tin.

3

For the pastry, sieve the cake flour and salt into a large bowl and make a well in the centre. Add the butter, vegetable shortening, milk and water to a small pot and bring to a boil, then remove from heat and pour the hot mixture into the well in the flour. Using a wooden spoon or spatula, mix to form a smooth, pliable dough. Once the dough is cool enough to touch, knead the dough in the bowl, until smooth and elastic. Set aside in a warm place to rest, 15 minutes. 4 Press _ of the pastry out into a large rectangle or disc (depending on the shape of the tin you’re using). Put it in the base of your tin, and press the pastry into the base and all the way up the sides, trying to make it as even as possible. Fill the pastry case with the meaty filling, arranging the boiled eggs (if using) neatly in between the filling. Press the filling down to pack tightly. Using the remaining pastry, press it over the top of the meat, sealing the edges and cutting out a small circle in the centre to allow steam to escape. Use any leftover pastry to decorate the top of the pie, if desired. Brush the top of the pie with the beaten egg and reserve the remaining egg wash.

4

Bake the pie in the preheated oven, 1 hour 30 minutes. Remove from oven and allow to cool slightly, about 30 minutes, before carefully taking it out of the baking tin, placing on a baking tray and brushing the whole pie with the remaining egg wash. Return to the oven, 20 minutes, before allowing to cool completely. Refrigerate, at least 3 hours or overnight. Remove from fridge, about 20 minutes before serving, to take the chill off. Serve with cranberry jelly.

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