A Moveable Feast by Katy Holder

July 2, 2017 by
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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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23 Comments

  • heyjude  on  July 2, 2017

    Other picnickers like to have me nearby. All the bugs, especially Yellowjackets love me.

  • lgroom  on  July 2, 2017

    I don't care much for eating outside. Too many summers spent in hayfields and time overseas I guess, spoiled me for the allure of picnics. I love picnic food though and will happily bring anything I'm asked to bring for a gathering — as long as I can sit indoors.

  • Lem9579  on  July 2, 2017

    Pasta salad without mayo, just with olive oil. And fruit salads.

  • sgump  on  July 2, 2017

    So, I'm not the biggest picnic person, either. But when I'm dining al fresco (and without crockery or cutlery), a nice sandwich is what I like to have at hand.

  • Analyze  on  July 2, 2017

    That's an interesting concept for a cookbook.

  • kelliwinter  on  July 2, 2017

    for picnics i prefer "picking" foods. Dips and spreads and cheeses with bread and crackers and such for picking and dipping, lots of little things for variety and to enjoy slowly

  • dbielick  on  July 3, 2017

    I like picnics when the bugs aren't too bad. We enjoy sandwiches.

  • Siegal  on  July 3, 2017

    I don't do picnics bc I never seem to have time but my daughter wants to so bad

  • gaylearendt  on  July 4, 2017

    Italian potato salad with green beans is one of my favorites. I love boating and eating on the beach.

  • matag  on  July 4, 2017

    Picnics are a lost art…bring them back

  • kitchenclimbers  on  July 5, 2017

    I love to take cheese and wine

  • abihamm  on  July 6, 2017

    Chicken grape almond salad on fresh Croissants 🙂

  • slcrose  on  July 8, 2017

    Pasta salad

  • annieski  on  July 9, 2017

    There's a wonderful sculpture garden nearby with an indoor cafe, Art Omi. We can picnic indoors and look out, then go for a walk!

  • tarae1204  on  July 9, 2017

    Absolutely, a picnic person. Must bring wine, corkscrew, good blanket, bread and spreadable cheeses, chocolate.

  • BethanyMeira  on  July 13, 2017

    My favorite dish to take on a picnic is Israeli salad

  • PennyG  on  July 15, 2017

    I'm not a big "picnic" person but I am always looking for new ideas for lunch to take to work. The most interesting thing I do now is bento boxes.

  • RSW  on  July 16, 2017

    Not really. but I do like Texas Caviar.

  • JenJoLa  on  July 19, 2017

    I'm not usually a picnic person. But I enjoy some good bread and some good cheese on a park bench or in the backyard.

  • Teruska  on  July 29, 2017

    We are not really picnic people. But, when attending a gathering, we like to bring a vegetarian dish using whatever is ripe in the garden, perhaps with couscous or barley. Our deviled eggs are often requested.

  • artmarcia  on  July 30, 2017

    Because I like to spend time in nature–and get hungry–picnicking is part of the experience. But I like to keep it simple–sandwiches, fruit, frozen iced tea in a plastic bottle to keep everything cool.

  • AnnaZed  on  August 1, 2017

    I like to make sandwiches on a baguette then cut it into pieces and wrap them in wax paper, then have cheese, and somehow grapes always seem perfect.

  • orchidlady01  on  August 2, 2017

    I like to bring sandwiches, potato salad, dill pickles and chocolate chip cookies on a picnic.

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