Raised Picnic Pie
|Cooked ham/Raw pie veal||8 Ounce (225 Gram)|
|Stuffed olives/1 tablespoon capers||6 , sliced|
|Ground mace/Grated nutmeg||1 Pinch|
|For hot water crust pastry|
|Flour||1 Pound (450 Gram)|
|Salt||1 Teaspoon (Leveled)|
|Sausage meat||8 Ounce (225 Gram)|
|Cooked chicken/Turkey meat diced||12 Ounce|
|Egg||1 , beaten to glaze|
|Stock||1⁄2 Pint (300 Milliliter)|
Mince together the veal or ham and onion.
Add the olives or capers, salt, pepper and spice and mix well.
Roll out three-quarters of the dough and use to line a greased 20 to 23 cm/8 to 9 inch loose-based cake tin or game pie mould.
Lay the sausagemeat on the bottom, then cover with the chicken or turkey, pressing it down slightly.
Add the minced mixture.
Roll out the rest of the dough and place on top of the pie.
Press the dampened edges together to seal.
Make a hole in the centre and decorate the top with the dough trimmings.
Brush with beaten egg.
Bake in a preheated moderately hot oven (200 C/400 F, Gas Mark 6) for 30 minutes.
Brush again with beaten egg, reduce the temperature to moderate (160 C/325 F, Gas Mark 3) and continue baking for 1 hour if using ham, or 1 1/4 to 1 1/2 hours if using veal.
Cover the pie with greaseproof paper or foil when it is browned.
Dissolve the gelatine in the stock.
As the pie cools, fill it with the stock mixture through the hole in the lid.
Cool completely, then chill.