HAND-RAISED SUNDAY LUNCH PIE
Hand-raised pies were very popular hundreds of years ago and this one – layered with chicken, sausage meat and dried apricots – makes a fantastic alternative to a traditional Sunday roast.
Serves 8
For the hot-water crust pastry
• 450g plain flour, plus extra to dust
• 100g strong white bread flour
• 1tsp fine salt
• 75g cold butter, diced
• 200ml water
• 100g lard, plus extra to grease the tin
• 1 egg, beaten, to glaze
For the filling
• 500g sage and onion stuffing (or your favourite stuffing)
• 450g sausage meat
● 250g cooked chicken (white and dark meat)
● 50g dried apricots, chopped
Heat your oven to 200°C/fan 180°C/gas 6. Grease a deep 20cm springform tin with lard.
To make the pastry, mix the flours and salt together in a large bowl, then add the butter and rub in with your fingers. In a saucepan, heat the water with the lard until it just boils. Immediately pour the hot liquid onto the flour and mix together vigorously with a wooden spoon. Tip onto a lightly floured surface and knead until smooth.
Working quickly, divide the pastry into two-thirds and onethird. Roll out the larger piece of dough and use to line the prepared tin, leaving the excess pastry hanging over the sides. Roll out the remaining pastry to form a lid.
Spoon half of the stuffing into the pastry case, pressing it down evenly with the back of a spoon. Add half of the sausage meat and press down to form an even layer. Arrange the chicken over the sausage meat and scatter with the apricots. Top with another layer of sausage meat and then a final layer of stuffing.
Brush the overhanging pastry edges with water. Position the lid over the top of the filling and squeeze the pastry edges together to seal. Trim off any excess pastry and crimp the edges, by pressing the pastry outwards with one finger between the thumb and forefinger of your other hand all round, to create a fluted edge.
Decorate with leaves or other shapes cut from the pastry trimmings. Brush the top of the pie with beaten egg and make a few slits in the centre. Stand the tin on a baking tray and bake for 30 minutes, then lower the oven setting to 160°C/fan 140°C/gas 3 and bake for 45 minutes. Leave the pie to cool in the tin for 30 minutes before carefully unmoulding. Serve hot with veg of your choice, or cold with chutney.