Chicken Ham Asparagus Picnic Pie Recipes

Steps:

• HOT WATER CRUST PASTRY.
• Sift the flour and salt into a bowl, making a well in the centre.
• Place the water, butter and lard into a saucepan, when the butter and lard has melted bring it all to the boil. Take off the heat.
• Pour the mixture into the centre of the flour. Working very quickly, mix with a wooden spoon. Then knead with hands to produce a smooth and elastic dough. Allow to rest in a warm place for 15 to 20 minutes.
• (This pastry must be used whilst still warm, otherwise it will become brittle and hard to mould. I keep mine in a small pan over gently simmering water.).
• Proceed with your recipe, as below.
• PIE FILLING.
• Place all the pie-filling ingredients in to a large mixing bowl, including the herbs, spices and seasonings. Mix thoroughly with your hands - it's messy, but it's the best way to get everything well amalgamated!
• JELLIED STOCK.
• Heat the chicken or vegetable stock. Mix the gelatine with a little cold water until it is spongy and smooth, gradually add the hot stock to the gelatine and mix thoroughly. Set aside until it is needed.
• MAKING THE PIE.
• Grease an 8" round loose-bottom pie/cake tin or a special decorative pie mould - grease it liberally with melted butter or lard.
• Pre-heat the oven to 180C/350F/Gas Mark 3.
• Take two-thirds of the warm pastry, form into a large, flat disc and put in the bottom of the tin or pie mould. Gently press and mould until the pastry covers the base and sides of the tin, keeping it as even as possible.
• Fill the pastry pie case with the pie filling mixture - packing it down well.
• Moisten the top edges of the pastry with the beaten egg. Roll out the remaining pastry and cut a circle or oblong to fit the top of the tin. Place over the filling and seal the edges, without pressing the pastry down too heavily. Trim the edges. Make a hole in the top centre of the pie and use any pastry trimmings to make pastry leaves and decorative trimmings. Press these onto the top of the pie and glaze the whole thing with beaten egg.
• Now lay a sheet of foil over the top and bake for 2 hours, then remove from the oven. Leave the pie for 30-45 minutes to firm up, then turn up the oven temperature to 190C/375F/Gas Mark 5. Carefully remove the pie from the tin and brush the pastry all over with the remaining beaten egg. If the sides show any sign of bulging, encircle the pie with a band of silicone paper (parchment) and tie with string.
• Return the pie to the oven and as the pastry continues baking it will firm up (if you used the paper, you will gradually be able to peel it away, but add a little more egg to the unglazed parts) and all the pastry will brown - it will take approximately 30 minutes. As the top will brown before the sides, it will need to be protected with foil while the sides finish browning.
• When the pie is a glowing golden colour, remove from the oven, leave to cool, then cover and chill.
• Meanwhile have the jellied stock warmed slightly (by sitting it in a bowl of hot water), then cool it to the syrupy stage and pour it into the pie very gradually through a funnel, in to the centre steam hole (as much as it will take). Chill again to give the jelly a chance to set and then - believe it or not - it's ready to serve!
• Serve with assorted fresh salads, pickles, mustard, chutney and relishes. Will pie keep for up to 5 days in a cool place or the fridge.
• This freezes very well, defrost overnight, sitting the pie on a wire rack to avoid the pastry becoming soggy.
• Wrap the pie for a picnic in greaseproof paper and cut the pie into slices when you arrive at your destination.

Steps:

• Trim the woody ends off the asparagus (see pic 1 in step by step above) ), bring a large pan of salted water to the boil and cook them for 2 mins, then lift into a bowl of iced water. Slice the tips off the asparagus and set aside. Cut each chicken breast into long two-finger-thick strips (pic 2), then wrap the prosciutto slices around some of the asparagus spears and chicken strips (pic 3) and set aside. Using your hands, scrunch the sausagemeat with the pistachios in a bowl, season with the cayenne and lots of black pepper, then set aside.
• Cut a piece of baking parchment to fit the bottom and sides of a lightly buttered 2-litre terrine dish or loaf tin, leaving an overhang (pic 4). To make the pastry, tip the flour into a bowl with 2 tsp salt and the mustard powder, then grate in a small pinch of nutmeg. Put the lard, butter and milk in a pan with 250ml water and heat until the fats have completely melted. Pour into the flour and beat with a wooden spoon until combined. Tip onto your work surface and knead briefly until it all comes together.
• Take 2/3 of the dough and wrap the rest so it doesn't dry out. Roll it out into a rectangle to line the dish with an overhang. Lay the dough into the dish and, using your fingers, press it into the bottom, corners and up the sides (pic 5).
• Take 1/4 of the sausage mixture and pat it into a shape that will fit the dish, then lay it in. Now build up the pie with alternate layers of the asparagus, chicken strips and sausagemeat (pic 6), pressing down the mixture with your hands as you go, finishing with a bulging top layer of sausagemeat.
• Brush the overhanging pastry with the beaten egg, then roll out the remainder and drape it over the top of the pie filling (pic 7). Press the edges together gently, then use a small knife to trim the pastry (pic 8). Crimp the edges by pinching your fingers (pic 9) and use pastry trimmings to decorate the top, if you like. Brush with egg and pierce three holes along the top.
• Heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Place the pie on the hot sheet and bake for 1 hr 45 mins. Lower the heat to 180C/160C fan/gas 4 if the pie is browning too much. When the pie has 20 mins left, brush the top with more egg and season with flaky sea salt. (Don't worry if some juice leaks out of the side.) It's ready when the pastry is dark golden brown or when a digital cooking thermometer inserted through one of the holes reads 70C or more. Leave to cool, then chill. Can be made up to three days ahead. To serve, carefully remove from the tin, place on a board and slice. Make a salad with the asparagus tips, shallot rings, salad leaves and French dressing, if you like.

Steps:

• Preheat the oven to 425 degrees F. Lightly grease a baking sheet with canola oil spray.
• Lay a slice of ham on a work surface. Place a stalk of asparagus perpendicular to the ham, with the tip of the asparagus just higher than the top edge of the ham. Roll the asparagus on a diagonal, tightly wrapping the ham around the stalk as you go. (The ham should cover the entire stalk except for about an inch on the top and bottom ends.) Repeat with the remaining asparagus and ham.
• Place the asparagus, seam-side down, on the prepared baking sheet and lightly grease the tops with canola oil spray. Bake until the ham is crispy and the asparagus has softened and begun to char at the tips, about 15 minutes. Immediately pour the orange juice over the hot asparagus and season with salt. (The orange juice will almost completely evaporate on the hot baking sheet, but it will infuse the asparagus with orange flavor.)
• Transfer the asparagus to a serving plate and garnish with the orange zest. Serve immediately.

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
• Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
• Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
• Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

Steps:

• Roll out the pastry on a floured counter and, using your pie dish as a template, cut out a piece to generously fit the top. From the trimmings, cut a 3/4-inch wide strip (it can be in pieces) to fit around the rim of the dish. Dampen the edges and stick the strips in place around the rim.
• Mix the ham and tarragon into the chicken filling, then spoon this into the dish. Dampen the top of the pastry strip and place the pastry round on top. Trim the edges and press down gently. Decorate the top if you wish with pastry shapes made from the trimmings, then brush with the beaten egg and make a small slit in the top for a steam hole. Either freeze or cook within 4 hours (keep the pie in the fridge).

Steps:

• For crepe batter, beat eggs and milk in a small bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between., In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup cheese. , Cover and bake at 375° for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining cheese. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
• While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
• Toss pasta and asparagus with sauce and serve immediately.

Steps:

• Sauté the carrots, onions and mushrooms in the butter, cook for 5 minutes.
• Stir in the flour and gradually add the milk stirring until the sauce thickens, boils and is smooth.
• Add the chicken, asparagus, seasoning and cream to the sauce.
• Pour the mixture into a 1¼-quart pie dish.
• Roll the pastry to the same size as the dish, dampen the rim and cover with the pastry.
• Brush with egg wash.
• Bake at 400°F for 25 minutes until the pastry is golden brown.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
• Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat.
• Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter.
• Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking.
• While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice.

Steps:

• Snap off about one inch of the blunt ends of the asparagus.
• Add salt and asparagus to boiling water and blanch until the asparagus is slightly greener but is still crisp- about 2 minutes.
• Drain Asparagus, cool asparagus with cold water and drain asparagus again.
• De-bone Chicken breasts and leave the skin on.
• Place individual chicken breasts (skin side down) between plastic wrap and flatten.
• I pounded my chicken with a cast iron skillet-- this did the trick.
• Flatten chicken to about a 1/4 inch.
• Loosen skin from chicken and put 1/4 of the taragon between the skin and meat.
• Turn chicken over and place two pieces of ham over the meat.
• Put 4 asparagus spears on top of the ham on one side of the chicken and roll chicken into a roll (around the asparagus).
• The skin of the chicken should be on the outside of the roll.
• Secure the roll with toothpicks.
• Place in a lasagna pan seam side down.
• Brush with the melted butter and sprinkle with salt.
• Pour in the chicken stock and the wine.
• Do not cover the chicken- place in the oven and cook at 375 degrees for approximately 30 minutes or until chicken is no longer pink in the center.
• Once cooked, broil for an additional 3 or 4 minutes until the skin is brown and crisp.
• Move the chicken to another dish and set aside in a warm spot.
• Pour juices from baking dish into a measuring cup and skim off the fat.
• If you need to, add more chicken broth to make 3/4 of a cup.
• Pour into a small saucepan.
• Bring to a boil.
• Meanwhile, (in a heatproof bowl) combine lemon juice, corn starch, egg yolks, and pepper- wisk.
• Slowly wisk in boiling juices.
• Return mixture to saucepan, cook over medium heat, stirring constantly without boiling.
• Cook until thick enough to cover a spoon- around 3 or so minutes.
• Serve sauce with chicken.

Steps:

• Melt margarine in saucepan over med. heat.
• Stir in the next 3 ingredients.
• Remove from heat.
• Gradually stir in milk until smooth.
• Cook over med. heat, stirring constantly until sauce comes to a boil, let boil one minute.
• Stir a small amount into mayonnaise to temper, then add mayo into hot milk mixture.
• Add the ham, asparagus and lemon juice; cook until heated.
• Pour into pastry shell.
• Sprinkle with cheese.
• Broil about 2 minutes or until lightly browned.

Steps:

• Whisk sauce mix and milk together in a saucepan over medium-low heat. Add butter. Bring to a boil, stirring until melted and smooth. Reduce heat and simmer, stirring occasionally, until thick, about 1 minute. Set aside to cool slightly.
• Bring a large pot of salted water to a boil and cook asparagus for 3 minutes. Drain and run under cold water to stop the cooking process. Transfer to a cutting board and pat dry with paper towels.
• Wrap a slice of ham around 4 asparagus spears and place on a serving tray. Repeat with remaining asparagus and ham. Drizzle hollandaise sauce over the asparagus bundles and garnish with dill.

Steps:

• Spray a pie plate with vegetable spray.
• Press rolls out evenly into a 9-inch pie plate.
• Combine all remaining ingredients and pour into crust.
• Bake at 350° for 45 minutes.
• Let stand 5 minutes before cutting.