Subj : 6/18 Intl Picnic Day - 4
To   : All
From : Dave Drum
Date : Mon Jun 17 2024 06:13 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken, Ham & Asparagus Picnic Pie
Categories: Pork, Poultry, Vegetables, Pastry, Herbs
     Yield: 11 Servings

   300 g  Asparagus spears
     4    Chicken breasts
    10 sl Prosciutto
1 3/16 kg Good quality pork sausage
          - meat
   150 g  Shelled pistachios
       pn Cayenne pepper
    75 g  Butter; + extra for the tin
   600 g  Strong white flour: + extra
          - for dusting
     1 ts Mustard powder
          Whole nutmeg; for grating
    75 g  Lard
     5 tb Milk
     1 lg Egg; beaten
          Shallots; finely sliced in
          - rings
          Salad leaves
          French dressing (opt)

 Trim the woody ends off the asparagus, bring a large pan
 of salted water to the boil and cook them for 2 mins,
 then lift into a bowl of iced water. Slice the tips off
 the asparagus and set aside. Cut each chicken breast
 into long two-finger-thick strips, then wrap the
 prosciutto slices around some of the asparagus spears
 and chicken strips and set aside. Using your hands,
 scrunch the sausagemeat with the pistachios in a bowl,
 season with the cayenne and lots of black pepper, then
 set aside.

 Cut a piece of baking parchment to fit the bottom and
 sides of a lightly buttered 2-litre terrine dish or loaf
 tin, leaving an overhang. To make the pastry, tip the
 flour into a bowl with 2 tsp salt and the mustard
 powder, then grate in a small pinch of nutmeg. Put the
 lard, butter and milk in a pan with 250ml water and heat
 until the fats have completely melted. Pour into the
 flour and beat with a wooden spoon until combined. Tip
 onto your work surface and knead briefly until it all
 comes together.

 Take 2/3 of the dough and wrap the rest so it doesn’t
 dry out. Roll it out into a rectangle to line the dish
 with an overhang. Lay the dough into the dish and, using
 your fingers, press it into the bottom, corners and up
 the sides.

 Take 1/4 of the sausage mixture and pat it into a shape
 that will fit the dish, then lay it in. Now build up the
 pie with alternate layers of the asparagus, chicken
 strips and sausagemeat, pressing down the mixture with
 your hands as you go, finishing with a bulging top layer
 of sausage meat.

 Brush the overhanging pastry with the beaten egg, then
 roll out the remainder and drape it over the top of the
 pie filling. Press the edges together gently, then use a
 small knife to trim the pastry. Crimp the edges by
 pinching your fingers and use pastry trimmings to
 decorate the top, if you like. Brush with egg and pierce
 three holes along the top.

 Heat oven to 200ºC/400ºF/gas 6 with a baking sheet in
 it. Place the pie on the hot sheet and bake for 1 hr 45
 mins. Lower the heat to 180ºC/360ºF/gas 4 if the pie is
 browning too much. When the pie has 20 mins left, brush
 the top with more egg and season with flaky sea salt.
 (Don’t worry if some juice leaks out of the side.) It’s
 ready when the pastry is dark golden brown or when a
 digital cooking thermometer inserted through one of the
 holes reads 70ºC/160ºF or more. Leave to cool, then
 chill. Can be made up to three days ahead. To serve,
 carefully remove from the tin, place on a board and
 slice. Make a salad with the asparagus tips, shallot
 rings, salad leaves and French dressing, if you like.

 TIP: If you don’t have a loaf tin or want to make an
 easier version, roll out 700g puff pastry into a large
 rectangle about 30 x 35cm and lift onto a baking sheet.
 Press two-thirds of the sausagemeat mix along one of the
 long sides of the pastry, covering half the pastry and
 leaving a 2cm border. Press a line down the middle of
 the meat with your finger, lay the asparagus and chicken
 along it, then press over the rest of the sausagemeat.
 Fold the pastry over the sausagemeat and press the edges
 together, before trimming with a knife. Seal well by
 pressing the edges again with a fork. Brush with beaten
 egg and bake for the same time.

 Serves 10-12

 By Barney Desmazery

 RECIPE FROM: https://www.bbcgoodfoodme.com

 Uncle Dirty Dave's Archives

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