Chicken and Leek Pie
submitted by: alan@atoc.demon.co.uk
from UK
Chicken and Leek Pie
* Exported from MasterCook *
Chicken And Leek Pie (Irish)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Shortcrust pastry
Chicken -- about 4 lb*
4 Slices ham steak
4 Large leeks -- cleaned/chopped
1 medium onion
Salt and pepper
1 pinch Ground mace or nutmeg
300 milliliter Chicken stock
125 milliliter 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.)
http://www.atoc.demon.co.uk/recipes/
Alan Hewitt
http://www.simpleinternet.com/recipes/
Source: