Categories: Irish, Main dish, Pies, Poultry
      Yield: 4 servings
      6 oz Shortcrust pastry
      1 x  Chicken, about 4 lb*
      4 x  Slices ham steak
      4 x  Large leeks, cleaned/chopped
      1 x  Med. onion
      1 x  Salt and pepper
      1 pn Ground mace or nutmeg
    300 ml Chicken stock
    125 ml Double cream
  *Jointed, chopped and boned. . Make the pastry and leave it in a cold
  place to rest.  Meanwhile prepare the pie. IN a deep 1 - 1 1/2 quart
  dish, place layers of the chicken, the ham, leeks and onion or
  shallot, adding the mace, nutmeg and seasoning, then repeating the
  layers until the dish is full.  Add the stock, then dampen the edges
  of the dish before rolling out the pastry to the required size. Place
  the pastry over the pie and press the edges down well. Crimp them
  with a fork. Make a small hole in the center.  Roll out the scraps of
  pastry and form a leaf or rosette for the top.  Place this very
  lightly over the small hole. Brush the pastry with milk, and bake at
  moderate heat, 350F, for 25-30 minutes. Cover the pastry with damp
  greaseproof paper when partially cooked if the top seems to be
  getting too brown. Gently heat the cream. When pie is cooked, remove
  from oven. Carefully lift off the rosette and pour the cream in
  through the hole. Put back the rosette and serve. (This pie forms a
  delicious soft jelly when cold.)

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