The currants add a tart layer to this meaty pie. Cranberries can be used if currants are not available. Great recipe for the picnic. You can serve it hot or cold. If you are planning to use it hot don't put jelly at the end. The pie freezes well. This pie would be amazing for Thanksgiving if you are using turkey and cranberry sauce.
For the filling:
- 1 lb ground chicken
- 1 lb ground veal or sausage meat
- 1 Tbsp ground coriander
- 1 Tbsp dried mixed herbs
- finely grated rind of 2 oranges
- 2 tsp ground ginger
- 2 tsp salt
- 1 lb chicken breast fillets
- 1 cup fresh red currant
- ground black pepper
- 1 egg, beaten
- 1 1/4 cups aspic jelly, made according to the instructions on the packet
- 4 cups plain all-purpose flour
- 2/3 cup butter or lard
- 1 tsp salt
- 2/3 cup mixed milk and water
Preheat the oven to 350F. In the bowl, mix together the veal, ground chicken, coriander, herbs, orange rind, ginger and salt. Season with black pepper to taste.
To make the pastry, sift the flour into a large bowl with the salt. Heat the butter or lard in a small pan with the milk and water until just beginning to boil. Remove the pan from the heat and allow the mixture to cool slightly.
Quickly stir the liquid into the flour until a very dough is formed. Place on a clean work surface and knead until smooth. Cut one-third of the dough for the lid, wrap in clear film and keep in a warm place.
Roll out the large piece of dough on a floured surface and use to line the base and sides of a greased 8in loose-based, spring form cake tin. Work with the dough while it is still warm, as it will break if it becomes too cold.
Thinly slice the chicken breast fillets. Put them between two pieces of clear film and flatten with a rolling pin to a thickness of 1/8 in. Spoon half the meat mixture into the tin, pressing it well into the edges. Cover it with half the chicken slices and then the red currants, followed by the remaining chicken and finally the rest of the meat mixture.
Roll out the remaining dough and use to cover the filling, trimming off any excess and sealing the edges with a little beaten egg. Make a steam hole in the centre of the lid and decorate the top by cutting pastry trimmings into leaf shapes. Brush with some beaten egg and bake for 2 hours. Cover the pie with foil if top gets too brown.
Place the pie on a wire to cool. When cold, use a funnel to fill the pie with liquid aspic jelly. Leave the jelly to set for a few hours or overnight, before unfolding the pie to serve it.