Chicken And Leek Pie
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Chicken And Leek Pie
  Chicken    Pie    Leeks  
Last updated 6/12/2012 1:13:31 AM. Recipe ID 41994. Report a problem with this recipe.
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      Title: Chicken and leek pie
 Categories: None
      Yield: 1 Servings
      6 oz Shortcrust pastry
           Chicken; about 4 lb*
      4 x  Slices ham steak
      4 x  Large leeks;
        md 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.)
  Servings: 4

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Recipe ID 41994 (Apr 03, 2005)

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