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6 oz Shortcrust pastry
1 x chicken, about 4 lb*
4 x Slices ham steak
4 x Large leeks, cleaned/chopped
1 x Med. onion
1 x Salt and pepper
1 pn Ground mace or nutmeg
300 ml chicken stock
125 ml Double cream
*Jointed, chopped and boned.
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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.)
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