A Moveable Feast by Katy Holder
July 2, 2017 by Jenny
A Moveable Feast by Katy
Holder is full of recipes that look good, taste great and
travel well, from a chicken and pork picnic pie (shared below) to
pistachio meringues with caramel filling. For those of us (namely,
me) who aren’t into the whole picnic package of ants, mosquitos and
humidity – these tasty recipes are perfect for indoor enjoyment as
well.
The tried and true recipes in this beautiful book are suitable for
every occasion, whether you want to make sweet treats or bigger
bites. Corn and Bacon Polenta Muffins, Mini prosciutto and
goats cheese ‘tartlets’, Prawn cakes with cucumber dipping
sauce, and the Little Thai beef and noodle salads to go (from
the front cover) are all recipes that will work whether you are
headed for a moveable feast or a settling in on your comfy couch
for the night with a remote in one hand a portable treat in the
other.
Special thanks to Hardie Grant Books and the author for sharing
this recipe for the Chicken and Pork Picnic Pie which looks
amazing. Be sure to head over to our contest page to enter our giveaway.
Chicken and Pork Picnic
Pie
SERVES 8-10
This is a rich savoury pie, the kind we used to take on picnics in England. It’s made up of layers of poached chicken, sausage meat and a bacon-and-sweet-corn stuffing, all encased in a delicious shortcrust pastry. For added flavour, I use sausage meat from sausages, rather than plain sausage meat.
500 g boneless, skinless chicken breast, preferably free
range
400-500 g good-quality pork sausages
1 free-range egg, lightly beaten
PASTRY
400 g plain (all-purpose) flour
180 g chilled butter, cubed
STUFFING
2 teaspoons olive oil
75 g rindless bacon, diced
1 small onion, finely chopped
2 garlic cloves, crushed
100 g fresh breadcrumbs (from day-old bread)
3 tablespoons flat-leaf parsley, chopped
3 tablespoons basil leaves, chopped
1 cooked corn on the cob, kernels sliced off (or about 100 g
frozen corn kernels, thawed)
1 free-range egg, beaten
25 g butter, melted
green salad to serve
chutney to serve
1 To make the pastry, put the flour and butter into a food processor and mix for about 30 seconds, until the mixture resembles fine breadcrumbs. Add 100 ml of cold water and process for 10 seconds. Transfer to a large bowl or work surface and form into a ball (adding a little more water if necessary), kneading very briefly. Divide the pastry into one-third and two-thirds. Press each portion into a disc and wrap in plastic wrap. Chill for 15 minutes.
2 Roll out the larger of the two pieces to 33-34 cm, or sufficient to line the base and side of a 20-21 cm springform (or loose-based) tin (depth 6-7 cm), allowing any excess pastry to hang over the sides. Chill until needed.
3 Slice the chicken breast in half horizontally. Put it into a saucepan and add just enough water to cover the chicken. Bring to the boil, then reduce the heat to a simmer and cook for 5 minutes. Remove from the heat and leave for 10 minutes. Drain the water and set aside (the chicken doesn’t have to be cooked through).
4 To make the stuffing, heat the oil in a frying pan and fry the bacon for 3 minutes. Add the onion and garlic and fry for about 5 minutes until softened. Transfer to a bowl and leave to cool for 5 minutes. Stir in the breadcrumbs, parsley, basil, corn and beaten egg. Mix thoroughly, then season well with sea salt and freshly ground black pepper and stir in the butter.
5 Take half the stuffing and spread it over the pastry base, pressing it down gently with the back of a spoon. Shred the chicken and layer it on top.
6 Slit the skins of the sausages and put the meat into a bowl, squashing it all together, then spread it in a layer on top of the chicken, pressing it to the edges. Top with the remaining stuffing, once again gently pressing it down.
7 Preheat fan-forced oven to 180°C (200°C conventional/Gas 6). Roll out the remaining pastry to a circle about 22 cm across. With the excess pastry hanging over the edge, brush the top edge of the pastry in the tin with the beaten egg, then lift the lid onto the pie. Seal gently, pressing down with the tines of a fork. Trim the edges, ensuring the pie is well sealed. Brush the lid with beaten egg and cut a cross in the middle of the pastry to allow steam to escape.
8 Place the pie on a baking tray and bake for 50 minutes, then brush it with egg again (to get a glossy finish) and bake for a further 10 minutes. Leave to cool completely in the tin before slicing. If transporting the pie, leave it in the tin to keep it safe. Serve accompanied with a dressed green salad and chutney.
Recipe excerpted with permission from A Moveable Feastby Katy Holder, published by Hardie Grant Books April 2017, RRP $24.99 hardcover.
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