Is there a recipe online for the chicken pie?   

I'm trying to branch out in my cooking skills and meals that I make.  I had a really nice Chicken Parmigiana when I was in Sydney and want to try make it at home.  Any ideas on which is the best recipe for me to use for a first time??

Thanks heaps!!

henry.wong.148 wrote:

Hi Jamie,

Meat desserts sounds interesting, for example bacon pudding or beef pudding or something like that. The thing is I don't know if they will taste good. Have you tried making these? Do you have recipes for them?

Henry

Do you mean traditional meat puddings from the UK? If so, pudding doesn't always relate to 'sweet' dishes. We have many meat based puddings, which are usually encased in a robust suet pastry and are very traditionally British – think of things such as steak and kidney puddings, pork pies. They are hearty slow cooked meals, usually served with gravy and potato.

If you want to have a go at a traditional pie, Jamie's Scrumptious steak & stout pie is a great place to start!

Otherwise I think a sweet pudding with meat in it may be a little bit odd!

Jamie's Food Team wrote:

henry.wong.148 wrote:

Hi Jamie,

Meat desserts sounds interesting, for example bacon pudding or beef pudding or something like that. The thing is I don't know if they will taste good. Have you tried making these? Do you have recipes for them?

Henry

Do you mean traditional meat puddings from the UK? If so, pudding doesn't always relate to 'sweet' dishes. We have many meat based puddings, which are usually encased in a robust suet pastry and are very traditionally British – think of things such as steak and kidney puddings, pork pies. They are hearty slow cooked meals, usually served with gravy and potato.

If you want to have a go at a traditional pie, Jamie's Scrumptious steak & stout pie is a great place to start!

Otherwise I think a sweet pudding with meat in it may be a little bit odd!

Actually both. What about meat on egg puddings? Is there any recipe for bacon soufflé or bacon ice cream?

How did I know you were going to ask me that Henry  ? 
I can't help with quantities as it's been years since I made one.  Half suet to flour, (I put a good pinch of powdered mustard in this) and mix with minimal amount of water.  Roll to a rectangle.  You'll need to judge what pan you'll be boiling it in as to the size of the rectangle.  Chopped back bacon (or lean) spread over the pastry then chopped sage.  Small amount of white or black pepper.  Roll up carfefully, damping one of end of the narrowest part of the pastry.  Roll from the other end.  Gently squeeze in each end to seal.  Wrap in greaseproof paper or baking parchment, then wrap in a pudding cloth.  Tie a couple of times, not too tightly.  Boil for about an hour.  Very tasty and if there's any leftover, fry slices for tomorrow.  Serve with a cheese, or parsley sauce.
Feeling I need to make one now