Free Cooking Recipes

A raised pie is a must for the traditional picnic hamper. It is easy to pack and carry and excellent accompanied with some cranberry or redcurrant jelly. Although special raised pie tins (pans) are available, in this case I prefer to use a deep loose-bottomed cake tin (pan).

hot water crust pastry made with 500 g/1 lb plain (all purpose) flour
750 g/l 1/2 lb chicken breast, skinned and diced
500 g/1 lb gammon (raw smoked ham), diced
125 g/4 oz streaky bacon, derinded and diced
60 ml/4 tbsp chopped parsley
5 ml/1 tsp chopped thyme
5 ml/1 tsp green peppercorns, coarsely chopped
pinch grated nutmeg
1/4 cup/60 ml/4 tbsp dry white wine
2 tbsp/25    oz butter
1 egg, beaten, to glaze
1 1/4 cups/300 m1/1/2 pt chicken stock (broth)
15 ml/1 tbsp powdered gelatin
Oven temperature: 230 °C/450 °F/Gas 8, then
170° C/325 °F/Gas 3

Directions:

1. Lightly grease a deep I 8 cm/7 inch cake tin (pan) with removable base. Roll out two thirds of the pastry to 6 mm/1/4 inch thick. Line the cake tin (pan).
2. In a bowl, mix together the chicken, gammon (ham), bacon, parsley,
   thyme, peppercorns and nutmeg. Spoon into the pastry case. Pour over the wine and dot with butter.
3. Roll the remaining pastry into an 18 cm/7 in round. Brush the edges of the pie with some of the beaten egg. Cover with the circle of pastry and crimp the edges to seal.
4. Glaze the top of the pie with more beaten egg. Cut a cross in the centre and lift up the pastry to form a small vent. Insert a small aluminium foil funnel into the hole.
5. Re-roll the pastry trimmings and cut into leaves or tassles. Arrange on top of the pie. Glaze with the remaining beaten egg.
6. Bake at the higher oven setting for 20 minutes, then reduce to the lower temperature and cook for 2 hours. Cover with aluminium foil to prevent the pastry from becoming too brown. Remove the foil 20 minutes before the end to crispen the pastry.
7. Heat the stock (broth) in a saucepan. Sprinkle over the gelatine (gelatin) and stir over a gentle heat, until the gelatine has completely dissolved. Pour a little at a time through the funnel into the cooked pie.
8. Cool the pie in the tin, then chill thoroughly. Turn out of the tin and serve.