Chicken & Ham Raised Pie is how ‘national treasure’ MaryB coins it, but this both over- and under-sells it.
It undersells the ingredients, as it contains walnuts, sausage, gammon, eggs and more! It oversells the ‘raised’ part: it’s hot water pastry alright (which I’m excited to to try for the first time) but it’s just rolled out and stuffed into a loaf tin, so not raised (which I wouldn’t want to try!).
So mise en place:
Hot water pastry really is very easy to work with!
Then it’s layering of ingredients.
And after more layers, we have a pie!
An hour and a half later…
Then cooling and fridging overnight before eating.
Ah… getting it out wasn’t so easy. The baking parchment had got soggy and ripped when pulled, so we had to cut slices out. Next time: use foil, or foiled lined parchment, to avoid this problem.
And there will be a next time as this was delicious with our homemade pickles!
2 thoughts on “Hot Water Chicken et al Pie”
Hot water crust pastry is often “raised” with the help of a wooden former post. The pastry is pulled up (raised) around the post. It’s a bit of a faff.