My heart is always going to lie with all things sweet. Lemon tart is always going to grab me more than smoked salmon. Yet, as I have been told many a time, a career in food is going to be much harder if all I can make are cupcakes and brownies. Plus, as delicious as sweet treats are, and as enjoyable as the family finds them, its not fabulous for the waistline. So, a new Father-implemented rule has entered the kitchen: for every sweet thing I bake, a savoury thing must follow. A hard task for me personally, but one that must be followed if my new To Bake list is ever to be accomplished. Starting, with this scrumptious chicken pie/terrine.
This pie comes from the little cookery book compiled by my old Primary School a couple of years ago. The original recipe was from a Delia Smith book, but this version is altered a little. Essentially, you have a short crust pastry bowl, with a layer of sausage-meat (with spring onions, parsley and lemon), layer of chicken&nutmeg, more sausage-meat, the rest of the chicken, topped with sausage-meat and a pastry lid. The layers are what make me call it a pie/terrine as it is not quite the traditional white-sauce chicken pie. The pie took me quite a while to get together, partly I think as it was my first time properly using savoury ingredients alone. For a more seasoned cook, I’m sure this would be a breeze. There were plenty of moments throughout the preparation where I yearned for a sprinkling of sugar, spoonful of jam or handful of chocolate but I did it. And to be quite honest, I was mighty proud when my pie came out the oven, ready to be served for dinner. With no back up!
This pie was delicious! The sausage-meat was juicy and fragrant, the chicken was moist and fresh-tasting, and the pastry kept everything sturdily happy. The layers turned out prettily, and my favourite flavour was the juice and zest of a whole lemon in there – keeping the pie bright and light! If I were to make this again, I think I would make it less complicated by doing it how Delia does: just having three layers: two sausage-meat and one chicken in the middle. Also, the adapted recipe I was using didnt have enough pastry for a lid, so I used some puff pastry. Here is the link to the Delia recipe, with my shortcrust pastry amounts below. Try it, its a lovely savoury thing to serve up. Now… where’s that cookie recipe…
Chicken Pie/Terrine Pastry:
225g plain flour, sifted
Cold water to mix (about 4tbsp)
Beaten egg to glaze
- Make the pastry by rubbing the butter into the sifted flour until the mixture resembles fine breadcrumbs. Add just enough water to make a dough, place in cling film and chill for 30minutes in the fridge. Use this pastry to line a 20cm deep pie dish.