Raised Roman Pie
Pies can contain just about anything; perfect for using up leftovers, particularly after you have had a roast. I made two pies, one chicken and mushroom and one pork, peppers and paprika. Guess whose recipes inspired the pie?
Pic: Pork paprika pie
I know this is a separate recipe, the leftovers of which went in to the pie, but just quickly, the boned and rolled pork leg used had been roasted the day before for 6 hours. First half an hour at 220degrees C, and then covered snuggly with a double layer of foil at 170 degrees C for 5 more hours. Then 1 more hour uncovered on top of a chopped onion and 2 roughly chopped carrots. The idea is that the pork will fall apart – leave it for as long as you need to until it does – and a gravy can then be made in the tin while it rests, by splashing some wine into it and then water or stock. If it is strong, you may add a bit of cream to it. Just get up, put it in the oven, have a cup of tea for the first half hour of cooking, turn the oven down, and go back to bed. Easy peasy.
My poor waistline is suffering from all the pastry I have sampled since delving in to my great great Granny’s books. The result is though, that now I know most definitely which pastry to use for which dish! This one involves a 50/50 split of butter and dripping. You can buy dripping, or you can make it yourself. (I will add a post on how to soon.)
Ingredients for pastry (enough for 2 pies, each serving 4 people)
1 tsp baking powder
2 oz/57g butter
2 oz/57g beef dripping
1/2 tsp salt
1 egg and 1 yolk
You may use cold water to mix but I really find that this produces a slightly chewy pastry and can make it tough. It is up to you, but I don’t risk it. I would rather have a too crumbly pastry that may not look as beautiful in assembly, than risk a chewy one.
1. Put all of the dry ingredients in a bowl or blender and mix in the fat until it is like breadcrumbs.
2. Add the egg and press the dough together.
3. Wrap in clingfilm and put it in the fridge while you make the filling.
Pork Paprika Filling (4 people)
1 onion, finely chopped
knob of butter
1 tbsp flour
1 1/2 tsp paprika (sweet, smoked, whatever you like)
5 ladles, or 400mls stock (I used beef stock one time and chicken another)
7oz/200g cooked meat
5 mini roasted peppers or 2 large peppers with seeds out, and roughly chopped,
3 oz macaroni, cooked boiled for 4 minutes (optional – use is advised in recipes 100 years ago)
parsley, thyme, or whatever you like
Chicken and Mushroom filling (4 people)
1 onion finely chopped
2 tbsp flour
80mls dry sherry
2 sprigs of thyme, leaves removed from stalk
8.8oz/250 grams chestnut mushrooms
400mls chicken stock
7oz/200g cooked chicken
1. Melt the butter in a heavy based pan and add the onion. Cook until glossy.
2. Add the herbs or spices.
3. Add the mushrooms for the chicken and almost cook through. Add more butter if needed.
4. Add the flour and stir for a minute or so.
5. Add the sherry and cook the alcohol off for 30 seconds or so before adding a ladle of stock off the heat and stir in before adding another ladle and stirring in.
6. Return to the heat and add the meat you are using. If it is uncooked, cook it a little first before adding. You could add sausage meat – cook them through first.
7. Add the remaining stock.
5. Mix in the macaroni, and roasted peppers if using. Let it cool a little while you prepare the pie case.
1. Set the oven to 190 degrees C.
2. Roll half of the pastry out between two large pieces of cling film. I find that this makes handling the pastry easier.
3. Put the filling into the pie tin (17 x 26cm tin) and place the pastry lid on top.
4. Make a cross in the centre and press the edges down with a fork.
5. Brush with beaten egg (optional)
6. Put it in the oven for 25 minutes.