Recipes Made Easy!
Cape Malay Chicken and Bacon Hand Raised Pie
That’s one long title for a pie, but it is very tasty so the name can be excused!
The method I have used to shape the hot crust pastry is not the easiest but more traditional-ish.
I didn’t have the wooden pie dollies and so I used a pair of glasses to create the pie case instead.
This is a very British pie but I gave the pie filling an African twist by marinating the chicken with the Pepper and Stew Cape Malay Curry. The inspiration came from an episode of The Great British Bake Off.
There is a lot of information on hand raised pies on the internet so if you want to learn more just google it.
So this recipe makes two pies and can serve up to four people.
Here is what you will need:
200g plain flour
40g strong flour
130ml boiling water
1 tsp salt
1 free-range egg, beaten, for egg wash
300g chicken breast
3 Tbsp of Pepper and Stew’s Cape Malay Curry
300g smoky bacon
2 leaves gelatine
¼ pint hot water
1 chicken stock cube
Salt and pepper
Pre-heat the oven to 200 degrees celsius
Place the flour, salt and butter in a bowl. Rub the butter into the flour using your finger tips.
Add boiling water in a small saucepan, add the lard and heat until the lard melts.
Add the lard and water mixture to the flour and mix using a wooden spoon until everything comes together.
Tip the dough onto a floured surface and bring together into a ball.
Grease the glass moulds with a litle butter.
Divide the dough into two then for each half cut a quarter off for the lid.
For the remaining three quarter, flatten with your palm lightly then put the glass bottom on top.
Now turn the glass upside down and work the dough around the glass evenly using your hands.You need to do this while the dough is still warm.
Occassionally I looked insider the glass to see if there were dense patches then I would work the dough so it was more even.
It’s fiddly work, ensure there are no holes in the pastry.
When you are happy, slide the glass onto a small flat plate and leave in the fridge for about 15 minutes. Don’t leave the dough too long in the fridge, it becomes hard and difficult to remove from the glass.
Roll out the reserved quarter of pastry into a circle to match the size of the glass. Make a hole in the centre of each one and chill in the fridge on a small greased plate.
Slice the chicken meat, and the bacon. Keep them separate. Season the chicken well with salt, pepper and the Cape Malay Curry.
Take the glasses out of the fridge and carefully coax the chilled pastry off in one piece. I used the small spatula to do this.
If it softens from handling you may need to chill again for 10 minutes or so.
Now pack the filling into the pie, start with bacon, then chicken. Repeat until the filling is all used up.
Place on the lid and crimp around the sides, sealing thoroughly.
Brush the lids of the pies with egg wash. Place on a baking tray and cook for 50-60 minutes, or until the pastry is nice and crisp all the way around.
While the pies are baking, dissolve a chicken stock cube in 150ml/5fl oz of hot water.
Soak two leaves of gelatine in cold water for five minutes. When soft, squeeze out the excess water and whisk into the warm stock.
When the pies are cooked, place them on a cooling rack and allow to cool for 10 minutes.
Carefully pour the stock into the slit on the pie lid, to fill in any spaces inside the pie with (what will be) chicken stock jelly. This must be done when the pie is hot, if done when cold the jelly will just sit on the top and not soak into every nook and cranny.
Leave to set overnight before eating.