Pete's Pie
Serving Size: 6-8 Preparation Time: 1:00
Categories: "Main Meal"
Cuisine: "British Style"
12 ounces plain flour
1 sheet ready made puff pastry
5 ounces shortening/lard
2 teaspoons baking powder
5 fluid ounces water
1 3-4lb chicken -- boned, breast meat set aside
1 1/2 pounds belly pork -- rind removed
1 tablespoon dried sage
1/2 nutmeg -- grated
salt and pepper
Put the water and shortening into a pan and melt shortening, bring to the boil.
Sift the flour, salt and baking powder into a large bowl. Pour the boiling liquid onto the flour and beat until smooth. Do not overwork.
Mince the trimmed belly pork and the chicken meat, not the breast meat, until fairly fine. Stir in the seasoning.
Fry about half a tablespoon and taste for seasoning. If necessary adjust.
Cut the chicken breasts into thin slices horizontally.
Use the prepared pastry to line an 8" pie dish. Layer about half of the prepared minced meat into pastry. Lay the thin chicken breast slices on top then add remaining mince.
Moisten the edge of the crust with beaten egg and lay the prepared puff pastry sheet on top. Coat with beaten egg and allow to dry, repeat twice more.
Bake at 200oC for 15 minutes then reduce heat to 170oC and bake for a further 1 1/4 - 1 1/2 hours.
Best made the day before eating.
Description:
"On the lines of the pies sold in London wine bars in the 1980s"
Start to Finish: "2:30"
Source sylv@nicebites.com
 |
 |