Raised Chicken And Bacon Pie Recipe

How to make it

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• 20cm (8in) loose-bottomed cake tin, buttered.
• Position the oven shelf to just below the centre of the oven, so that the pie will be central in the oven.
• Set the oven to fairly hot, gas 6 / 200c
• TO PREPARE THE FILLING
• Mix together the chicken, bacon and thyme, and then season it really well
• Roll the sausage meat into 8 balls
• TO MAKE THE PASTRY
• Tip the flour into a bowl and add the salt and egg yolks.
• Cover the egg yolks with the flour.
• Pour 250ml (8fl oz) water into a saucepan and add the white vegetable fat.
• Put the pan over a gentle heat and warm until the fat melts, then bring to the boil, taking care in case it spits.
• working quickly, pour the water and fat into the flour, again taking care, then use a wooden spoon to work the mixture together to form the dough.
• Kneed dough lightly until smooth.
• Reserve about a quarter of the pastry for the lid; keep it wrapped in a plastic bag, so that it doesn't dry out.
• Roll the larger piece of pastry and use to line the cake tin, leaving any excess hanging over the sides--if the pastry doesn't fit, or there are any holes, then it can be stretched or pushed together using your knuckles.
• Spoon half of the chicken mixture into the tin, then arrange the sausage meat balls on top.
• Spoon the remaining chicken mixture over.
• Roll out the reserved pastry for the lid.
• Brush water around the rim of the cake tin and place the lid on top.Press well around the join in the pastry and trim away any excess, and crimp around the top edge to help to ensure a good seal.
• Cut a large hole in the centre of the pie(approx 2-3 cm)
• Brush egg glaze over top of pie. (save egg glaze you will need it later) Place the tin on a baking tray and the pie in the centre of the oven for 30 minutes, then reduce the heat of the oven to moderate, gas 4 / 280c and cook pie for a further 1 hour.
• If the pie starts to brown too quickly, cover it with a sheet of foil.
• Remove the pie from the oven and carefully remove it from the tin, leaving it on the base of the tin .
• Place the pie on the baking tray, brush some of the egg glaze over the sides of the pie and return to the oven to bake for a further 15-20 minutes, or until the pastry is a pale golden colour.
• Remove the pie from the oven and leave to cool, then slide it off the base of the tin and put it in the fridge to chill well
• TO MAKE THE JELLY
• Place the gelatine in a small bowl, pour some cold water over and leave the gelatine to bloom.
• Bring the chicken stock to the boil.
• Squeeze excess water out of the gelatine, add it to the stock and stir until dissolves.
• Leave jelly to cool, but not set.
• Pour it through the hole in the top of the pie, using a funnel, if necessary.
• Return the pie to the fridge and chill until jelly sets, preferably overnight.
• The pie will keep in the fridge for up to 4-5 days.

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