Chicken and Leek Pie
- 6 oz. shortcrust pastry
- 1 (4 lb.) chicken, jointed, chopped and boned
- 4 slices ham steak
- 4 lg. leeks, cleaned and chopped
- 1 md. onion
- Salt and pepper, to taste
- 1 dash ground mace
- nutmeg
- 1-1/3 cup chicken stock
- 1/2 cup double cream
- Make the pastry and leave it in a cold place to rest.
- Meanwhile, prepare the pie.
- In a deep 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 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.)
shortcrust pastry, chicken, ham steak, leeks, onion, salt, ground mace, nutmeg, chicken, double cream
Taken from www.foodgeeks.com/recipes/6372 (may not work)