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Chicken and pancetta pies with red grape mostarda

Australian Gourmet Traveller recipe for Chicken and pancetta pies with red grape mostarda
Chicken and pancetta pies with red grape mostarda

Chicken and pancetta pies with red grape mostarda

William Meppem
8
1H
45M
1H 45M

In this recipe we have a used a traditional method of shaping the pies from upturned jam jars. Make sure you carefully smooth the pastry to remove all the little pleats. The hot water pastry is adapted from a Dan Lepard recipe. You’ll need to begin this recipe a day ahead.

Ingredients

Red grape mostarda
Hot water pastry
Parsley jelly

Method

Main

1.For red grape mostarda, combine all ingredients except grapes in a saucepan over medium heat. Add grapes, simmer until starting to soften (5-7 minutes), remove from heat. Transfer to a sterile container. Red grape mostarda will keep refrigerated for 1 week.
2.Combine chicken, pork, pancetta, onion, garlic, herbs and lemon rind in a large bowl. Season to taste and refrigerate until required.
3.For hot water pastry, place flour in a large bowl, add butter and rub in with fingertips until fine crumbs form. Meanwhile, heat lard in a saucepan over low heat to 40C (do not overheat). Remove from heat, add 200ml boiling water (be careful as hot fat may spit) and a pinch of salt and stir to combine. Add to flour mixture and mix with a knife to combine. When cool enough to handle, work with fingertips until smooth, form into a disc, cover and rest (15-20 minutes). Roll on a lightly floured surface to a 7mm-thick rectangle. Fold short ends together to meet in the centre then fold in half to form a book fold. Wrap in plastic wrap and set aside to rest (20-30 minutes). Repeat rolling and folding twice. Wrap in plastic wrap and set aside to rest (30 minutes). Set aside one-quarter of the pastry. Roll remainder to 7mm thick, cut eight 19cm-diameter rounds using a cutter and place over floured upturned jars (reserve and re-roll scraps). Carefully pleat pastry around jars and smooth with fingers until about 6cm deep. Refrigerate until pastry sets (5-7 minutes), then carefully remove jars.
4.Divide chicken mixture among pastry cases, then brush rims with water. Roll remaining pastry to 5mm thick, cut eight 7cm-diameter rounds using a cutter, then cut a 5mm-diameter hole in the centre of each round, and cover tops of pies, pressing edges to seal. Transfer to an oven tray lined with baking paper, refrigerate until chilled (1 hour).
5.Meanwhile, preheat oven to 200C. Brush pies with eggwash and bake until golden and cooked through (35-40 minutes). Cool to room temperature on a wire rack (1½-2 hours).
6.Meanwhile, for parsley jelly, heat stock in a saucepan over low heat to just below simmering. Squeeze excess water from gelatine, add to stock and stir to dissolve. Cool slightly, add parsley and season to taste, then cool over ice until mixture begins to set (30 minutes). Pour jelly slowly through a funnel into holes of pies (there may be a little left over) and refrigerate until set (6-8 hours or overnight). Serve pies at room temperature with red grape mostarda.

Drink Suggestion: Young light red, such as dolcetto. Drink suggestion by Max Allen

Notes

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