‘Loose Birds’ Chicken, Hawes Wensieydale and Hambleton Ale Pie

Preparation info

  • Snack - Serves

    twelve

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

THESE ARE MORE OF A ‘CUTTING’ PIE OF THE PLOUGHMAN’S TYPE, IF YOU LIKE, GREAT FOR A BOXING DAY BUFFET OR A SUMMER’S DAY PICNIC – ANY EXCUSE, REALLY, THAT’S IF YOU NEED ONE.

Ingredients

For the Hot Water Crust Pastry

  • 450 g plain four
  • 1 tsp salt
  • 200 g lard
  • 225 ml milk and water, in equal proportions

    Method

    Preheat the oven to 160°C/gas mark 3.

    To Make the Pastry

    First warm a mixing bowl and sift the flour and salt into it. Make a well in the centre. Heat the lard in the milk and water in a saucepan over a medium heat until just reaching boiling point, then pour into the well in the flour and stir quickly with a wooden spoon until thick. Continue working by hand to form a smooth dough. Cool slightly, then use the dough to line a greased 20cm tin, keeping some of the dough for the lid separately in a warm place. Put the tin onto a tray. Mix the pork mince with the shallot and garlic and season to taste. Place a layer of the pork mixture in the bottom of the pie, then a layer of chicken, then a layer of cheese and a layer of pickle. Repeat the layering until everything has been incorporated and the pie is full. Cut out the pie lid from the remaining pastry, glaze the edges of the pie and the lid with the egg yolk, then place on the lid and press down to seal. Cut out a 1cm hole in the centre. Glaze the pie lid and bake in the oven for 50 minutes. Once cooked, remove from the oven and allow to stand for at least 2 hours. Warm the beer gently, squeeze the water from the gelatine and add to the warmed beer. The gelatine should dissolve, giving the beer a syrupy texture. Then, with a jug or funnel, pour the beer into the pie through the hole in the lid. Chill in the fridge for 1 to 2 hours and use as required.