Chicken And Leek Pie
Submitted by brianjwood on May 19, 2004 at 5:23 am

DESCRIPTION
Chicken & Leek Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
Looks good, leeks are a big favourite of mine.
Cheers, Brian

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Chicken And Leek Pie (Irish)
C:Puddings&Pies
M:Chicken;leeks
S:4

6 ounces Shortcrust pastry
Chicken -- about 4 lb*
4 Slices ham steak
4 Large leeks -- cleaned/chopped
1 medium onion
Salt and pepper
1 pinch Ground mace or nutmeg
10.5 fl.oz. (300 milliliter) Chicken stock
4.5 fl.oz (125 milliliter) 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 pieis 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.)
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