Blackbird Pie......Or Chicken, Leek And Potato Pie!

• 2 (225 g) packets shortcrust pastry
• 500 g mashed potatoes
• 2 cooked chicken breasts, cut into small pieces
• 4 -6 cooked leeks
• 50 g cooked ham, cut into dice
• 3 -4 tablespoons creme fraiche or 2 -3 tablespoons cream
• 1/2 teaspoon mixed herbs
• salt
• pepper
• GLAZE
• 1 egg, beaten with a little
• milk

1. Pre-heat oven to 200C/400u0b0F.
2. Grease and line a pie dish with baking paper.
3. Mix together your mashed potato, leeks, chicken, ham, creme fraiche & seasonings to taste. Set to one side.
4. Roll out your pastry and line the base of the pie dish - allow the edges to extend over the edge of the pie dish.
5. Put you filling into the pastry pie case - and sit your blackbird or pie funnel in the middle, pushing it down slightly so it is not too high.
6. Turn back the pastry edges and make a raised crust all the way around. Dampen the piecrust with some of the beaten egg & milk mixture.
7. Roll out your pastry for the lid - ease it over the top gently breaking OR cutting a hole for the blackbird to poke through!
8. Turn back the edges of the pastry lid and neatly crimp the top together with the bottom - using a fork to help you if necessary.
9. Brush the beaten egg and milk glaze over the top and bake in the pre-heated oven for about 45 minutes.
10. Take out and allow to cool very slightly before serving with fresh vegetables & gravy. This is also wonderful cold as picnic food.

packets shortcrust pastry, chicken breasts, leeks, ham, creme fraiche, mixed herbs, salt, pepper, egg, milk

Taken from www.food.com/recipe/blackbird-pie-or-chicken-leek-and-potato-pie-209939 (may not work)