Hand-Raised Sunday Lunch Pie
The Boys Do Bake Off - Series 3, Ep.5 - Pie Week
With series seven currently well under way, the Gents decided to get cracking on a couple more of the previous Bake Off 'Technical Challenges'. As fortune would have it the next bake on the list was the hand raised pie. Set by Paul Hollywood this pie uses a 'hot water crust pastry' similar to that used in our pork pies for Series 2, week 3. However, this time no molds or tins were allowed as the pie needs to stand unaided during baking! Unlike the bakers in the tent we have the full recipe from Paul Hollywood for his chicken and bacon pies but, seeing as how it's a Sunday, we couldn't resist tweaking the recipe a little to incorporate a classic Sunday lunch chicken roast, complete with stuffing!
Start by making the pastry. Rub your butter into your flour until it resembles fine bread crumbs before pouring in your melted lard and hot water mix. Stir with a spoon until the dough comes together then tip out onto a well floured surface. Your dough will be hot so be careful! Divide into two then reserve a quarter of each ball for your lids.
Gently coax your dough over a cling-filmed jam jar (or wooden pie dolly) and set aside to chill. Meanwhile make two lids, just bigger than the top of your molds, with a generous hole in the centre and also chill.
For our filling we prepared chopped chicken thigh, sage and onion stuffing (yes we cheated and used the stuff from a packet) and thinly sliced carrot and potato. When your pie cases are chilled, carefully remove from their molds and fill generously with your mixture (we did ours in alternating layers). Place your lids on top and seal with egg wash and a firm crimp before egg washing the top and placing in the over for 55-60 minutes.
We opted to forgo the classic jelly as the Gents just aren't fans, but Paul's recipe provides all the details.
*Disclaimer: Recipe if for two pies not 3.14 so our apologies if the title is in any way misleading!