Another Yorkshire food capital recipe for you to make - Picnic Pie
Malton, Yorkshire’s Food Capital, has released two exclusive recipes penned by chefs and producers who call the town home.
Malton produces some of Yorkshire’s finest food and drink from a range of independent businesses, delis and restaurants - now readers can recreate their very own slice of Malton at home.
This recipe, following on from Lobster Mac n Cheese by Gilly Robinson of The Cook’s Place, is by Paul Potts of Food2Remember who showcases one of his favourite recipes, The Picnic Pie - a classic hot water crust packed with chicken, leeks, apricots and garlic butter.
Here is the recipe for you to try.
Yorkshire Picnic Pie by Food2Remember
For the Hot Water Crust Pastry
400g plain flour
Pinch of salt
For the filling:
2 boneless / skinless chicken thighs
1 boneless / skinless chicken breast
30g garlic butter
1. Pre heat oven to 200 degrees
2. Heat up water and lard in a pan until lard has melted.
3. Place flour into bowl along with a pinch of salt, add the melted lard and water, mixing into a ball
4. Roll out the pastry and place in a pie dish, leaving enough pastry for the lid.
5. Cut chicken breast into two pieces and fry in garlic butter, one browned, remove chicken and put to one side to cool.
6. Mince or finely chop the chicken thighs, leek and apricots. Place into a bowl and combine, then split the mixture into two burgers.
7. Place one burger at the bottom of the pie casing, then add the cooked chicken breast. Place the remaining burger on top.
8. Add pastry lid, wash with egg and bake at 200 degrees for 60 minutes.