• 4/23 Nat Picnic Day - 4

    From Dave Drum@1:18/200 to All on Sat Apr 22 09:54:18 2023
    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 doesnΓÇÖt
    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 200┬║C/400┬║F/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 180┬║C/360┬║F/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.
    (DonΓÇÖt worry if some juice leaks out of the side.) ItΓÇÖs
    ready when the pastry is dark golden brown or when a
    digital cooking thermometer inserted through one of the
    holes reads 70┬║C/160┬║F 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 donΓÇÖt 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

    MMMMM

    ... Have your service call my service; our services will do lunch.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)