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chicken and sausage picnic pie

Now that is some serious pie! What would be a good substitute? That probably only matters if you are into antiques – if you want one just to use, then it matters not how old it is or how it fits together. Looks delectable. (This pastry must be used whilst still warm, otherwise it will become brittle and hard to mould. Karen. I have looked in Lakeland, Divertimenti and all the usual websites but nobody seems to sell them any more – can anyone help? It was the star of the night and everyone raved about the presentation as well as a the flavor. Pies, Simple Simon Met a Pieman ~ Raised Chicken and Ham Pie Your skills, madam, are something I aspire to. Happy New Year to you! Your email address will not be published. Karen S Burns-Booth Happy Christmas for 2015! Thanks so much Laura for your lovely comments, and it’s so nice to meet you through my blog too! As the top will brown before the sides, it will need to be protected with foil while the sides finish browning. Step 10 Spoon over a little more sauce. It was very easy to follow. Making suet shortcrust pastry from scratch is satisfying and ideal for this king-sized chicken pie with sausage, sage and onion. This pastry is excellent for all types of traditional raised pies, such as Game pies, Pork pies and Veal and Ham pies. Mix the gelatine with a little cold water until it is spongy and smooth, gradually add the hot stock to the gelatine and mix thoroughly. Drain, then run under cold water for 1 minute. The pastry is easy to make, but MUST be kept warm whilst you are using it – I keep mine warm over a pan of simmering water. are very tender, about 1 1/2 hours. Proceed with your recipe, as below. I have included the link below. If I had something like that I would be making pie after pie after pie…and even trying my hand at the pastry!! Or even a cake tin where the bottom is loose…..if you excuse that expression!Thanks for your kind comments!Karen. My next project is an English pork pie with gelatin made from simmering pig’s feet, the old fashioned way. But opting out of some of these cookies may affect your browsing experience. I will not pretend that this pie is easy or quick to make, however, if you want to impress your friends or family with a sensational "posh" English raised pie then this is the recipe for you! Love this pie, it looks amazing! I haven’t eaten it yet, as I’m at the stage of adding the jellied stock, but it will now accept any of it! I’ll be trying this pie as a feature for a special family lunch soon… unfortunately I’ll have to use my very boring springform cake tin (haha… I prefer your term, ‘loose bottomed’!) Heat the oil in a frying pan and fry the bacon for 3 minutes. I’ve made it 3 Christmases in a row and its always gone down a treat (but I’m still working on shaping the pastry!). Allow to rest in a warm place for 15 to 20 minutes. As the top will brown before the sides, it will need to be protected with foil while the sides finish browning. The pastry is shaped by hand whilst it is still warm, and is excellent for using with intricate pie moulds - the technique is known as "hand raised" and pies made this way are called "raised pies". Add the butter and suet, and whizz to fine crumbs (or rub in with your fingers if you don’t have a food processor). Great to see you here! 3 ounces (75g) butter Hello Linda, you really need a white fat, but, in the absence of that, try butter. Will pie keep for up to 5 days in a cool place or the fridge. Cool, then peel and set aside. thanks for the recipe! Required fields are marked *. 24 hours (Preparation time includes the one day needed for the pie to cool down and then for jellied stock to be added, and then allowing for the jellied stock to set. By using our website you agree to our use of cookies in accordance with our cookie policy. Tip onto a lightly floured surface and bring together into a dough. Heat oven to 200C/180C fan/gas 6 and bake for 50 mins. Rotisserie Chicken and Stuffing Casserole, Sausage, Shrimp and Peppers over Cheesy Grits, Chef John's Grilled Bacon Meatloaf Burgers. Place over the filling and seal the edges, without pressing the pastry down too heavily. Mix and season well. boneless, skinless chicken breast, preferably free range, cooked corn on the cob, kernels sliced off (or about 3.5 ounces frozen corn kernels, thawed). Tender chunks of chicken with pork sausage meat and ham are encased in crisp hot water crust pastry, liberally seasoned with spices and herbs; this pie makes a simply stunning centrepiece for any Glyndebourne style picnic event or for a special celebratory cold buffet, such as weddings, christenings or anniversaries. Mix in the prunes and arrange the stuffing down the middle in a fat sausage shape. Italian chicken & butternut pie. Brush the pastry edges with beaten egg. Old English Posh Raised Chicken and Ham Pie, Old English Raised Chicken and Ham Pie I have one of those push up tins, so loosening it can be a bit tricky but usually we get it out without too much resistance. events world cuisine fruits main dishes appetizers bbq breakfast dessert drink chili dinner holidays poultry brunch healthy ingredient lunch pasta seafood side dishes snacks stews vegetables grilling noodles salad soups meat breads usas, ©2017 CRECIPE.COM ‐ All rights reserved, images owned by us or indexed sites. Press these onto the top of the pie and glaze the whole thing with beaten egg.

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