Add the cream and mix everything together well. Makes 6. Line two oven trays with baking paper and lay six circles on each sheet. Place the sausage meat in a bowl and add half the chopped thyme, salt and pepper to season, mix well to combine. Pre-heat the oven to gas mark 4, 350°F (180°C). Perfect for any outdoor feast, from garden BBQs to picnics in the wild. You can make one big picnic pie if you prefer, just use two sheets of pastry, one on top of the other. Love this recipe? So you'll be cutting four circles per sheet. Add the butter and suet, … 1.7k. For a better experience on Delia Online website, enable JavaScript in your browser. Chicken and pork picnic pie recipe from the National Trust Cookbook. Carry on browsing if you're happy with this, or find out how to manage cookies. Using your thumb, quickly press each ball flat on to the base and then up to the top edge. Now, in a separate bowl, combine the sausagemeat with the spring onions, the chopped thyme, sage, parsley, lemon juice and zest. Glaze the sides of the pies with the remaining egg yolk and return them to the oven for a further 20 minutes or until the sides and base of the pies are crispy, then leave them to cool on a wire rack. Roll out the remaining pastry to make a lid and brush the edges of the pastry with the egg wash, place the top on and fold over the overhang, crimp to seal the edges and make a hole in the middle. After this time, using oven gloves or a thick cloth, carefully remove the hot pies from the tin and place them directly on to the hot baking sheet, a small round-ended knife is useful for getting the pies out of the tin. When cold, store in an airtight container in the fridge; they'll keep like this for a couple of days, but bring them to room temperature before eating. You have to work quickly now, as it's important that the pies go into the tin whilst this dough is still warm. Take two-thirds of the dough and cut this up into 6 equal parts. 10 ingredients. Leave an overhang around the edges. Simmer for 3 minutes. Roll each of these into a ball and put 1 into each of the holes in the tin. Add the apple in a layer over the top of the sausage meat and sprinkle over the remaining thyme, layer the thinly sliced chicken breasts over the top of the apple and thyme, followed by a layer of the chutney. A filling and tasty dish packed with aromatic herbs and spices, it's a great alternative to your Friday night takeaway. Set aside. Meat. Make the pastry: Place the flour, lard and butter in a food processor with the blade attached and pulse until the mixture resembles fine breadcrumbs. Preheat the oven to 200°C/fan 180°C/gas 6 and put a tray in the oven to heat up. Flute the edge using the back of a knife to create a scalloped edge and score the top. This creamy chicken and leek pie, topped with fresh herbs and puff pastry, is a perfect family favourite for those chilly autumn nights. News Life Media Pty Ltd Copyright © 2020. Click save recipe to create an online cookbook. Brush the egg yolk again and bake for 25–30 minutes. These delicious morsels of chicken, bacon and cheese are wrapped in puff pastry and impossible to resist. Best Recipes, We collect information about the content (including ads) you use across this site and use it to make both advertising and content more relevant to you on our network and other sites. This one is perfect for food on the move. Ingredients 330 g chicken mince 4 bacon rashers 1 tbs butter 1 1/2 tbs plain flour 1 cup milk 1 tsp chicken stock powder 50 g leek 60 g blue cheese 6 sheet puff pastry 1 egg Press the pastry over the rim of the top edge; it should overlap by at least ¼ inch (5 mm). A light summer take on the traditional hand-raised pie. Make the pastry by tipping the flour into a food processor with 1 tsp salt. Pack these mini Chicken Pies on your spring picnic, or make one large family-sized version to feed hungry tummies. Reserve a third of the pastry and roll the two-thirds piece out on a floured workbench and use to line your 23cm springform tin. 4 Bacon rashers. Place the pan over a gentle heat and simmer until the fat has dissolved. Then follow this with the chicken and then the rest of the sausagemeat, pressing the filling in firmly as you go. This delicious and healthy winter warmer is a winner for the whole family. 50 … Brush the top with the egg yolk and pop into the fridge for 30 minutes. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, 5 oz (150 g) good-quality pork sausagemeat (I often use skinned sausages), Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, 8 oz (225 g) strong plain flour, plus a little extra for dusting, 3 large egg yolks (2 yolks to be used for glazing the pies), 1-2 skinless chicken breasts (7 oz/200 g), 2 spring onions (including the green parts), finely chopped, ½ teaspoon chopped fresh thyme, plus 6 small sprigs, 1 teaspoon lemon juice, and ½ teaspoon finely grated zest. Run a knife around the edge of the tin before releasing the catch to prevent the pastry breaking. Place the stuffing mix in the bottom of the pie, press gently so you cover the bottom pastry with an even layer, place half of the sausage meat mix on top of the stuffing. Now place the muffin tin on the baking sheet and bake the pies for 30 minutes on the middle shelf. Over low heat, slowly add milk, stirring constantly until sauce thickens. Using a teaspoon, divide half of the sausagemeat among the 6 pies. Make this creamy mix of sour, salty cheese and fresh broccoli in crispy pastry. Then turn the dough out on to a lightly floured work surface and bring it together with your hands to make a ball. You can find out more about our policy and your choices, including how to opt-out. Recipe by: Melt butter in a saucepan and add flour and chicken stock powder. Produce. Now place one tablespoon of the mine filling onto each circle. Brush the top of each pie with egg wash and pierce the top with a knife so that the steam can escape during cooking. This recipe is from The Delia Collection: Chicken. Bake in the oven for 30 minutes, until puffed and golden. Brush with the egg wash and bake at 190C for the first 15 minutes then reduce the temperature to 160C and cook for a further 90 minutes or until the filing is piping hot.