Title: Spiced Chicken & Pigeon Pie (Scottish Medieval)
Categories: British Medieval Pie Chicken Mushroom
Yield: 6 Servings

		** British Measurements **
PASTRY
6	oz	Wheatmeal flour
6	oz	White self-rising flour
	pn	Salt
3	oz	Margarine
3	oz	Lard
		Cold water as required
FILLING
1		Pigeon; oven-ready
1/2	pt	Dry white wine
		Chicken stock; as required
4		Whole cloves
		Fresh milled black pepper
2	lg	Chicken breasts
1/2	oz	Butter
2	oz	Mushrooms; chopped
1	oz	Raisins
3		Eggs
		Salt & pepper to taste
1/2	ts	Ground ginger
1/2	ts	Ground mace
	pn	Powdered saffron
8	oz	Cooking liquor
1		Egg; beaten for glaze

First make the pastry. Sieve the flours and salt into a large mixing bowl. Lightly rub the fats into the flour until the mixture resembles fine crumbs. Sprinkle in enough cold water to form a smooth ball of dough that will leave the bowl clean. Knead lightly, then wrap in foil or polythene and chill in the fridge for 20 minutes. Roll out 8 oz of the pastry and line a greased 8 inch deep loose-bottomed flan tin or cake tin. Chill again for about 30 minutes.

Preheat oven to 400øF / 200øC / gas mark 6. Line the pastry case with foil or greaseproof paper and baking beans, place on a baking sheet and bake for about 25 minutes, removing the foil or paper and beans for the last five minutes. Remove the pastry case from the oven and leave to cool.

Meanwhile, to make the filling, place the pigeon in a flameproof casserole or saucepan. Pour over the wine and enough chicken stock to cover. Add the cloves and several grindings of black pepper, cover with a lid, then bring to the boil. Simmer very slowly for 1 hour, then add the chicken breasts and continue to cook for a further 45 minutes, or until the meat of both birds is really tender.

Remove the pigeon and chicken breasts from the stock and bone and skin them. Cut the flesh into small pieces. Cook the mushrooms gently in the butter, then mix with the meat, together with the raisins. Spread over the base of the pastry case. Beat the eggs thoroughly and season with salt, pepper, ginger, mace and saffron. Stir in the cooking liquor and pour over the meat.

Preheat the oven to 350øF / 180øC / gas mark 4. Roll out the remaining pastry to make a lid. Dampen the edges, then fit it over the top of the pie. Seal the edges and make a steam-hole in the centre. Decorate with any remnants of pastry and brush with the beaten egg. Place on a baking sheet and bake for about 35 minutes. Remove from the oven and serve warm.

Makes about 6 servings.

** A Book of Historical Recipes ** : by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7

Scanned and formatted for you by The WEE Scot -- pol mac Griogair ORIGINAL RECIPE::

Crustade (dated 1430)

"Take a cofyn, and bake hym drye; then take Marwbonys (marrow bones)

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