Pork-chicken pie with lard dough
Precaliente el horno a 180 °C. Engrase ligeramente un molde desmontable de 18 cm (o uno con base desmontable), preferiblemente con los lados más altos, con manteca de cerdo y espolvoree con harina. Tome una cuarta parte de la masa y extiéndala en forma de disco redondo que quepa en el molde como una tapa, y reserve.
- 175 g pork lard
- 500 g plain wheat flour
- 1 pinch salt
- 1 egg
- 300 g chicken thigh fillets
- 200 g English bacon
- 2 sprigs thyme
- 1 tsp salt
- 1 tsp fish sauce
- 1 tsp pepper
- allspice
- cinnamon
- nutmeg
- Prepare the filling. In a bowl, thoroughly mix the chopped meat and bacon with the thyme leaves, salt, fish sauce and all the spices. Set aside for now.
- In a saucepan, bring the lard and 200 ml of water to the boil. Sift the flour and salt into a large bowl. Pour in the hot water and lard, mix thoroughly with a wooden spoon and let it cool enough to work with. But do not let the dough cool too much - it will be difficult to shape.
- Preheat the oven to 180°C. Lightly grease an 18 cm diameter springform cake tin (or one with a removable base), preferably with higher sides, with lard and sprinkle with flour. Take a quarter of the dough and roll it out into a round cake that fits into the tin like a lid and set aside. Place the remaining dough (you can set aside a small part for decoration if you wish) on the bottom of the tin and use your fingers to gradually press it onto the bottom and sides of the tin and up to the top. If it slides down, let it cool a little more. Patch all cracks and holes so that the juice does not leak out later.
- Place the meat filling in the dough-lined mold and press it down. It should still reach almost to the edges of the dough. Brush the protruding edges of the dough with beaten egg. Then insert the dough lid and press it along the edges (decoratively if possible) so that it joins them. Using a small cookie cutter or the handle of a wooden spoon, carefully make a hole in the middle of the lid so that steam can escape. If you have a piece of dough left over, decorate the top according to your imagination and place the mold on a baking sheet.
- Place in the oven and bake for 30 minutes then reduce the oven to 160°C and bake for another 70 minutes until the pastry is golden brown. Remove the top, brush with beaten egg and return to the oven for 30-35 minutes (the temperature in the centre of the pie should reach 74°C measured with a special kitchen thermometer). If the top browns too quickly, cover it with foil with a steam hole in the centre. Remove from the oven and leave to cool in the tin. Then place the pie in the fridge to set the baked juices inside, which will naturally gel, preferably overnight.
- Remove the pie from the pan and serve cut into wedges. Top with mustard and pickled vegetables to taste. You can wash it down with beer.
Preheat the oven to 180°C. Lightly grease an 18 cm springform cake tin (or one with a removable base), preferably with higher sides, with lard and sprinkle with flour. Take a quarter of the dough and roll it out into a round disc that fits into the tin like a lid, and set aside. Place the remaining dough (you can set aside a small part for decoration, if you like) on the bottom of the tin and use your fingers to gradually press it onto the bottom and up the sides of the tin. If it slides down, let it cool a little longer. 'Patch' all cracks and holes so that the juice does not leak out later.