Old English Posh Picnic Raised Chicken and Ham Pie
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. 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. The pastry used in this pie recipe is hot water crust pastry, which is a direct descendant of coffer paste that was used to encase and protect meat whilst it cooked centuries ago – the pies then being called coffyns. 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. 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. This pastry is excellent for all types of traditional raised pies, such as Game pies, Pork pies and Veal and Ham pies. 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.
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. 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. The pastry used in this pie recipe is hot water crust pastry, which is a direct descendant of coffer paste that was used to encase and protect meat whilst it cooked centuries ago – the pies then being called coffyns. 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. 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. This pastry is excellent for all types of traditional raised pies, such as Game pies, Pork pies and Veal and Ham pies. 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.
- 1/2 teaspoon salt
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon allspice
- 3 ounces butter
- 1 teaspoon chopped fresh thyme leave
- 1 lb plain flour
- 4 ounces lard or 4 ounces white vegetable fat
- 4 ounces milk and
- 4 ounces water mixed in equal proportions
- 4 large boneless skinless chicken breasts, dieced into 1
- 1 lb good quality pork sausage casings discarded and crumbled into pieces
- 8 ounces chopped pancetta or 8 ounces chopped ham or 8
- 1 teaspoon chopped fresh sage leaf
- 1/2 teaspoon ground mace or 1/2 teaspoon ground nutmeg
- 1 lemon rind of, grated
- 1 1/2 teaspoons fresh ground black pepper
- butter or lard for greasing
- 1 egg beaten for glaze
- 1/2 pint vegetables or 1/2 pint chicken stock
- 0.02 lb sachet gelatin powder
- Carbohydrate 364.794380463401 g
- Cholesterol 194.194233235 mg
- Fat 77.5942752881465 g
- Fiber 18.1268939978057 g
- Protein 52.9672207350497 g
- Saturated Fat 46.5866161747589 g
- Serving Size 1 1 Hand Raised Chicken and Ham Pie, 8-10 serving(s) (1686g)
- Sodium 557.456517222874 mg
- Sugar 346.667486465595 g
- Trans Fat 6.94112175662243 g
- Calories 2359 calories
Step-by-step
- HOT WATER CRUST PASTRY. Sift the flour and salt into a bowl, making a well in the centre. 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. 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. (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.)
- PIE FILLING. 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!
- JELLIED STOCK. 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.
- MAKING THE PIE. Grease an 8" round loose-bottom pie/cake tin or a special decorative pie mould - grease it liberally with melted butter or lard. Pre-heat the oven to 180C/350F/Gas Mark 3. 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. Fill the pastry pie case with the pie filling mixture - packing it down well. 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.
- 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. 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.
- When the pie is a glowing golden colour, remove from the oven, leave to cool, then cover and chill. 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! 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. This freezes very well, defrost overnight, sitting the pie on a wire rack to avoid the pastry becoming soggy. Wrap the pie for a picnic in greaseproof paper and cut the pie into slices when you arrive at your destination.
A Culinary Journey: Crafting the Old English Posh Picnic Raised Chicken and Ham Pie
As a busy professional, my weekends are precious. I crave delicious food but often lack the time for elaborate recipes. That's why when I discovered the Old English Posh Picnic Raised Chicken and Ham Pie, I was initially intimidated. The detailed instructions, the talk of "hot water crust pastry," and the promise of a stunning centerpiece—it all sounded a bit daunting. However, the allure of a show-stopping pie, perfect for a weekend gathering or a special occasion, proved too tempting to resist.
The journey of making this pie was a true culinary adventure. It's a testament to the artistry of traditional English baking. Far from being a quick and easy recipe, it demands patience and precision. The hot water crust pastry, a descendant of ancient "coffer" paste, requires a deft hand and a warm kitchen. The careful layering of the chicken, ham, and sausage, the meticulous sealing of the pastry, and the final touch of jellied stock all contribute to the creation of this magnificent edible masterpiece. I found myself completely absorbed in the process, almost meditative in its focus and concentration.
The initial steps might seem overwhelming, particularly for those unaccustomed to working with hot water crust pastry. The key is to work swiftly and keep the pastry warm to maintain its pliability. I recommend having all your ingredients measured and ready before you begin, and it's advisable to have a second pair of hands if possible during the construction phase. One handles the pastry whilst the other prepares the filling and tends to the oven. The end result, however, is well worth the effort. This pie was the centerpiece of my last gathering, and the compliments were endless. It’s a dish that inspires awe. Every slice was met with expressions of utter delight. The tender chicken, the savory ham, the succulent pork sausage, all perfectly balanced, were cradled in a flaky, golden pastry. The jellied stock added a beautiful sheen and subtle depth of flavor.
The true beauty of this pie lies in its versatility. It’s not just for picnics or formal gatherings; it elevates any occasion. It's equally impressive served as part of a more casual spread with a simple side salad or accompanying relishes. The remainder stored properly holds its delicious quality for days following its preparation.
Creating this pie wasn't merely about following a recipe; it was about connecting with a culinary heritage. Each step felt like a journey through time, a tribute to generations of cooks who perfected this art. It's a recipe that encourages you to slow down, to appreciate the process, and to savor the reward of a truly exceptional dish. It’s also a truly unique meal for friends and family. It is a celebration of the culinary arts. This dish inspires conversations, creates memories and most importantly, brings people together.
While the time commitment may seem significant, the result is a culinary masterpiece that will impress even the most discerning palates. For those seeking a truly memorable dish, a recipe that tells a story, and a culinary adventure that’s worth every minute, this Old English Posh Picnic Raised Chicken and Ham Pie is highly recommended. The look on the faces of those you serve is priceless, a reward in itself. It’s the kind of recipe that will become a cherished family tradition.
I wholeheartedly encourage you to embark on this culinary adventure. Yes, it demands patience, but the rewards are immeasurable. The sheer delight of presenting this magnificent pie, the satisfaction of creating something so beautiful and delicious, and the joy of sharing it with loved ones – these are the true ingredients of a memorable experience. So gather your ingredients, gather your friends, and prepare to be amazed.
