The coronavirus pandemic lockdown has seen a rise in home cooking, with many people learning new culinary skills and rekindling their love affair with their kitchens.
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 own slice of Malton from the comfort of their own homes.
This week, we’ve got detailed instructions on how to recreate The Picnic Pie, a tasty dish by Paul Potts from Food2Remember. The Picnic Pie, one of Potts’ favourite dishes, is a classic hot water crust packed with chicken, leeks, apricots and garlic butter.
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
- Pre heat oven to 200 degrees
- Heat the water and lard in a pan until lard has melted.
- Place flour into bowl along with a pinch of salt, add the melted lard and water, mixing into a ball
- Roll out the pastry and place in a pie dish, leaving enough pastry for the lid.
- Cut the chicken breast into two pieces and fry in garlic butter. Once browned, remove the chicken and put to one side to cool.
- Mince or finely chop the chicken thighs, leek and apricots. Place into a bowl and combine, then split the mixture into two burgers.
- Place one burger at the bottom of the pie casing, then add the cooked chicken breast. Place the remaining burger on top.
- Add pastry lid, wash with egg and bake at 200 degrees for 60 minutes