Old English Posh Picnic Raised Chicken and Ham Pie Recipe

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Old English Posh Picnic Raised Chicken and Ham Pie
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Ingredients
21
Count
Nutrition
1383
Calories
Total time
1442
Minutes
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Ingredients:

Directions:

  1. HOT WATER CRUST PASTRY.
  2. Sift the flour and salt into a bowl, making a well in the centre.
  3. Place the water, butter and lard into a saucepan, when the butter and lard has melted bring it all to the boil. Take off the heat.
  4. Pour the mixture into the centre of the flour. Working very quickly, mix with a wooden spoon. Then knead with hands to produce a smooth and elastic dough. Allow to rest in a warm place for 15 to 20 minutes.
  5. (This pastry must be used whilst still warm, otherwise it will become brittle and hard to mould. I keep mine in a small pan over gently simmering water.).
  6. Proceed with your recipe, as below.
  7. PIE FILLING.
  8. Place all the pie-filling ingredients in to a large mixing bowl, including the herbs, spices and seasonings. Mix thoroughly with your hands - it's messy, but it's the best way to get everything well amalgamated!
  9. JELLIED STOCK.
  10. Heat the chicken or vegetable stock. 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. Set aside until it is needed.
  11. MAKING THE PIE.
  12. Grease an 8 round loose-bottom pie/cake tin or a special decorative pie mould - grease it liberally with melted butter or lard.
  13. Pre-heat the oven to 180C/350F/Gas Mark 3.
  14. Take two-thirds of the warm pastry, form into a large, flat disc and put in the bottom of the tin or pie mould. Gently press and mould until the pastry covers the base and sides of the tin, keeping it as even as possible.
  15. Fill the pastry pie case with the pie filling mixture - packing it down well.
  16. Moisten the top edges of the pastry with the beaten egg. Roll out the remaining pastry and cut a circle or oblong to fit the top of the tin. Place over the filling and seal the edges, without pressing the pastry down too heavily. Trim the edges. Make a hole in the top centre of the pie and use any pastry trimmings to make pastry leaves and decorative trimmings. Press these onto the top of the pie and glaze the whole thing with beaten egg.
  17. Now lay a sheet of foil over the top and bake for 2 hours, then remove from the oven. Leave the pie for 30-45 minutes to firm up, then turn up the oven temperature to 190C/375F/Gas Mark 5. Carefully remove the pie from the tin and brush the pastry all over with the remaining beaten egg. If the sides show any sign of bulging, encircle the pie with a band of silicone paper (parchment) and tie with string.
  18. Return the pie to the oven and as the pastry continues baking it will firm up (if you used the paper, you will gradually be able to peel it away, but add a little more egg to the unglazed parts) and all the pastry will brown – it will take approximately 30 minutes. As the top will brown before the sides, it will need to be protected with foil while the sides finish browning.
  19. When the pie is a glowing golden colour, remove from the oven, leave to cool, then cover and chill.
  20. Meanwhile have the jellied stock warmed slightly (by sitting it in a bowl of hot water), then cool it to the syrupy stage and pour it into the pie very gradually through a funnel, in to the centre steam hole (as much as it will take). Chill again to give the jelly a chance to set and then – believe it or not – it's ready to serve!
  21. Serve with assorted fresh salads, pickles, mustard, chutney and relishes. Will pie keep for up to 5 days in a cool place or the fridge.
  22. This freezes very well, defrost overnight, sitting the pie on a wire rack to avoid the pastry becoming soggy.
  23. Wrap the pie for a picnic in greaseproof paper and cut the pie into slices when you arrive at your destination.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1382.59 Kcal (5789 kJ)
Calories from fat 849.52 Kcal
% Daily Value*
Total Fat 94.39g 145%
Cholesterol 304.29mg 101%
Sodium 3982.36mg 166%
Potassium 1195.82mg 25%
Total Carbs 66.82g 22%
Sugars 1.51g 6%
Dietary Fiber 8.94g 36%
Protein 70.47g 141%
Vitamin C 14.2mg 24%
Vitamin A 0.2mg 6%
Iron 5.6mg 31%
Calcium 294.1mg 29%
Amount Per 100 g
Calories 241.33 Kcal (1010 kJ)
Calories from fat 148.28 Kcal
% Daily Value*
Total Fat 16.48g 145%
Cholesterol 53.11mg 101%
Sodium 695.12mg 166%
Potassium 208.73mg 25%
Total Carbs 11.66g 22%
Sugars 0.26g 6%
Dietary Fiber 1.56g 36%
Protein 12.3g 141%
Vitamin C 2.5mg 24%
Iron 1mg 31%
Calcium 51.3mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.7
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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