PIE!
Yes, finally, this is Weasel's home made herby chicken and ham pie, done with hot water crust pastry. This was a bit of a first for me, since I have not done this kind of pastry before, or attempted to make the case. Verdict: very tasty, but could do with some gelatin/stock to bind the innards together. But certainly worth doing again, though next time I shall go all medieval and put gooseberries and a live ortolan in it.
10 comments:
I enjoy doing soup too, Ruth. I can manage broccoli and stilton, lentil and bacon (I find a small teaspoon of garam masala helps)and vegetable. Am very impressed with dumplings. Must try that.
I will do them! (And report back)
Looks as if you made that pie with off-cuts from your last DIY project. The candles and flowers look more appetising.
Don't think Gordon and Nigella have anything to worry about yet.
I think the pie is impressive - I enjoy this time of year - it's an excuse to indulge my culinary taste for comfort food. Coincidentally I made suet dumplings for the first time in yonks with traditional Scottish mince and tatties this week, highly recommended.
BTW WW I thought ortolans were illegal now, never tried them - but would love to (I know, I am a Butchers daughter, I can't help myself)
Gelatin stock would be easy - just boil up ham and chicken bones, reduce, and add some sheet gelatin if needed.
Polaris,
Ortolans are illegal, even in France, though it is rumoured that the last meal of a former French President included them.
Hamish, thank you for your constructive criticism. I asked for, and got, a thick slice of ham, except that it looked terrible when I had cut it up. But believe me, it tasted wonderful. Next time I shall get them to hand carve it or I shall cook it from scratch.
WW To round off the fine presentation ....light the candles !
mmm....pie.Love it.
Anon, thank you but I'm not David Bailey. I do agree that the pic would have looked better with the candles going, but hey, it's a home made pie and I was ready to eat it.
("looks as though it is filled with pedigree chum meaty chunks" was Mrs Weasel's verdict)
It looks a substantial pie right enough. Just a pity about the filling. An addition of some gravy or stock stirred into the filling would have had it oozing with flavour and more moist.
Ruth
Dumplings sound like Scottish doughboys that we add to our mince ten minutes before serving.
Looks lovely WW. Nearly as mouth-watering as my granny's. Aye you need a bit of gelatine but I'm most impressed with the hot water crust pastry.
I shan't ask if Mrs W enjoyed it!
Dumplings, one of my favourite comfort foods. Also, instead of potatoes with mince I sometimes serve my butcher's white puddings instead. Artery clogging right enough but delicious and it's only a couple of times a year.
Given the level of interest in the pie situation, perhaps I should photograph the next one, with jelly etc.
Subrosa, I have never dared eat a white pudding. I had something called a lorn sausage once and felt ill for the rest of the day. Rest assured, though, I am a haggis fan and always make sure I get a local one wherever I go.
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