Flushed with my 'success' with baking Chelsea Buns and again inspired by Paul Hollywood, I decided to attempt a hot water pastry pie.
http://www.bbc.co.uk/food/recipes/hand-raised_chicken_and_12433
I followed the pastry recipe to the letter but for some reason, my pastry was too floppy to shape a pie case around a dolly (or a bottle in my case!)
Undeterred, having tried to stiffen it slightly by more flouring, I got a loose bottomed sponge tin and used that. After chilling, filling and capping it, I was able to remove the outer tin ring leaving it on the base. 45 minutes of cooking and a lovely result.
My filling was chicken, bacon and mushrooms (seasoning and thyme added). I made the jelly with chicken stock and powdered gelatin.
