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#1 Thu 20 Nov 08 7:45pm

niteowl

Member
Member since Wed 29 Oct 08

Raised pies

I have never made a raised pie and would really love to.  Has anyone got a 'fail safe' recipe for a good chicken and ham pie, pork pie or anything suitable for boxing day table?  It's strange, I have loads of recipe books, but not one has raised pies in it, do people still make them? (Love ones with nice soft jelly)

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#2 Thu 20 Nov 08 9:12pm

TheBeast2

Forum champ
Member since Fri 31 Aug 07

Re: Raised pies

You need to use a hot water/milk pastry, rolled quite thin, filled with pork mince and baked. Then inject the jelly (from a good butchers) in through a hole in the top of the pastry and leave to cool.

Don't waste your time with shortcrust, or any other pastry.

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#3 Wed 26 Nov 08 6:39am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Raised pies

Raised Chicken and Ham Pie
Ingredients

HOT WATER CRUST PASTRY
1 lb plain flour
1 teaspoon salt
3 ounces butter
4 ounces lard or white vegetable fat
4 ounces milk, and
4 ounces water, mixed in equal proportions
PIE FILLING
4 large boneless skinless chicken breasts, dieced into 1/2-inch cubes
1 lb good quality pork sausage, casings discarded and crumbled into pieces
8 ounces chopped pancetta or chopped ham or bacon
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh sage leaf
1 teaspoon chopped fresh thyme leave
1/2 teaspoon ground mace or ground nutmeg
1/4 teaspoon allspice
1 lemon, rind of, grated
1/2 teaspoon salt
1 1/2 teaspoons fresh ground black pepper
butter or lard, for greasing
1 egg, beaten for glaze
JELLIED STOCK
1/2 pint vegetable or chicken stock
11 g sachet gelatin powder
Directions
1 HOT WATER CRUST PASTRY.
2 Sift the flour and salt into a bowl, making a well in the centre.
3 Place the water, butter and lard into a saucepan, when the butter and lard has melted bring it all to the boil. Take off the heat.
4 Pour the mixture into the centre of the flour. Working very quickly, mix with a wooden spoon. Then knead with hands to produce a smooth and elastic dough. Allow to rest in a warm place for 15 to 20 minutes.
5 (This pastry must be used whilst still warm, otherwise it will become brittle and hard to mould. I keep mine in a small pan over gently simmering water.).
6 Proceed with your recipe, as below.
7 PIE FILLING.
8 Place all the pie-filling ingredients in to a large mixing bowl, including the herbs, spices and seasonings.
Mix thoroughly with your hands - it's messy, but it's the best way to get everything well amalgamated
9 JELLIED STOCK.
10 Heat the chicken or vegetable stock.
Mix the gelatine with a little cold water until it is spongy and smooth, gradually add the hot stock to the gelatine and mix thoroughly.
Set aside until it is needed.
11 MAKING THE PIE.
12 Grease an 8" round loose-bottom pie/cake tin or a special decorative pie mould - grease it liberally with melted butter or lard.
13 Pre-heat the oven to 180C/350F/Gas Mark 3.
14 Take two-thirds of the warm pastry, form into a large, flat disc and put in the bottom of the tin or pie mould. 
Gently press and mould until the pastry covers the base and sides of the tin, keeping it as even as possible.
15 Fill the pastry pie case with the pie filling mixture - packing it down well.
16 Moisten the top edges of the pastry with the beaten egg.
Roll out the remaining pastry and cut a circle or oblong to fit the top of the tin. Place over the filling and seal the edges, without pressing the pastry down too heavily.
Trim the edges.
Make a hole in the top centre of the pie and use any pastry trimmings to make pastry leaves and decorative trimmings.
Press these onto the top of the pie and glaze the whole thing with beaten egg.
17 Now lay a sheet of foil over the top and bake for 2 hours, then remove from the oven.
Leave the pie for 30-45 minutes to firm up, then turn up the oven temperature to 190C/375F/Gas Mark 5.
Carefully remove the pie from the tin and brush the pastry all over with the remaining beaten egg.
If the sides show any sign of bulging, encircle the pie with a band of silicone paper (parchment) and tie with string.
18 Return the pie to the oven and as the pastry continues baking it will firm up (if you used the paper, you will gradually be able to peel it away, but add a little more egg to the unglazed parts) and all the pastry will brown – it will take approximately 30 minutes.
As the top will brown before the sides, it will need to be protected with foil while the sides finish browning.
19 When the pie is a glowing golden colour, remove from the oven, leave to cool, then cover and chill.
20 Meanwhile have the jellied stock warmed slightly (by sitting it in a bowl of hot water), then cool it to the syrupy stage and pour it into the pie very gradually through a funnel, in to the centre steam hole (as much as it will take).
Chill again to give the jelly a chance to set and then – believe it or not – it's ready to serve
21 Serve with assorted fresh salads, pickles, mustard, chutney and relishes. Will pie keep for up to 5 days in a cool place or the fridge.
22 This freezes very well, defrost overnight, sitting the pie on a wire rack to avoid the pastry becoming soggy.

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#4 Wed 26 Nov 08 3:13pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Raised pies

Great Recipe, Venus - I love Recipezaar too.

The same basic recipe can be used to make a pork pie - just substitute the filling for:-

2 lbs boneless pork leg or boneless pork shoulder, cubed
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon pepper

or use 2 lbs of good quality coarse cut sausage, such as Cumberland to make a very plausible substitute for a traditional Yorkshire Stand Pie.

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#5 Mon 06 Dec 10 5:09pm

bayanne

Member
Member since Mon 06 Dec 10

Re: Raised pies

Does anyone know where one can obtain these french raised pie moulds?

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#6 Mon 06 Dec 10 5:16pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Raised pies

Amazon: http://www.amazon.co.uk/French-Professi … B0001IWZZY


but..they seem to be out of stock with this one, just mark 'pie moulds' in the search area, they have a few other types.

Last edited by kye in france (Mon 06 Dec 10 5:49pm)

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#7 Wed 08 Dec 10 8:13am

bayanne

Member
Member since Mon 06 Dec 10

Re: Raised pies

Thanks
What would game pie moulds translate to in French, as I do know that items that appear on the French Amazon site do not always appear on the UK site ...

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#8 Wed 08 Dec 10 12:05pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Raised pies

moules à tarte, moules à gateaux, plats de cuisson, moules de cuisson....

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#9 Wed 08 Dec 10 1:20pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Raised pies

Tourtière, aspics (individual ones, a bit like cocottes) i often look at this site: http://www.prixbrader.fr/shops/moule%20 … mp;page=20

you can always use a 'moule a manqué' ....the one with the side that clips on and off, they are excellent: http://www.prixbrader.fr/shops/moule%20a%20manqu%C3%A9/

Terrine: http://www.amazon.fr/EMILE-HENRY-Terrin … mp;sr=1-45

Last edited by kye in france (Wed 08 Dec 10 2:44pm)

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