Provence Picnic Pie

[garraed]

So several people have asked me about the recipe for the picnic pie I make

Great for a ploughmans lunch meat course and served with a sharp cheddar and cider

Provence Picnic Pie

Cooking time: 90 minutes Prep: ½ hour plus

Makes 2 small or 1 large pie approx.

Pastry recipe:

3 cups flour

3 cups self raising flour

Comments

[ornerie]

yum!
is the chicken raw when you make the goop, or do you cook it?

this technology could very easily be applied to the many medieval pie recipes I have....we should play with it!!! (tho yours are pretty fabu as is.....)

mmm. now I'm jonesin' for piiiiiiiiieeee.....

[trulinor]

Chicken is raw, bacon is cooked, ham steak is as it comes straight out of the ham steak package. The word shred should really be "cut" so - you just cut up the raw chicken into chunks.

I love that last picture of the pie - it's Lookin at me!

[vconaway]

You're making my mouth water; this was breakfast for me every morning in Naples

[garraed]

The pie is actualy a slightly post period (17th C) recipe that was supposedly developed for a picnic for Louis XIV (notice the little suns made from the yolk of the hard boiled eggs)

I agree that the great pie aspect is totally medieval in style and I think that it would be a great pie shell base for many meat and fruit pies.

I had hopes of making an apple/pear pie with the dough recipe next, so maybe I'll do that for the event on the 25th to see how it plays out. My guess is that I'll have to sugar rthe fruit to drain out some of the juice so it doesn't get to liquid - any thoughts?