Title: Chicken & Leek Pie
Categories: British Entree Pie Poultry Pork
Yield: 4 Servings
| 6 | oz | Shortcrust pastry |
| | | Chicken, about 4 lb* |
| 4 | x | Slices ham steak |
| 4 | x | Large leeks, cleaned/chopped |
| | | Med. onion |
| | | 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.)