• Chicken And Leek Pie (Irish)

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    • 6 ounce Shortcrust pastry
    • 1 x Chicken, about 4 lb*
    • 4 x Slices ham steak
    • 4 x Large leeks, cleaned/minced
    • 1 x Med. onion
    • 1 x Salt and pepper
    • 1 pch Grnd mace or possibly nutmeg
    • 300 ml Chicken stock
    • 125 ml Double cream


    1. *Jointed, minced and boned. . Make the pastry and leave it in a cool place to rest. Meanwhile prepare the pie. IN a deep 1 - 1 1/2 qt dish, place layers of the chicken, the ham, leeks and onion or possibly shallot, adding the mace, nutmeg and seasoning, then repeating the layers till the dish is full. Add in 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 possibly rosette for the top. Place this very lightly over the small hole. Brush the pastry with lowfat milk, and bake at moderate heat, 350F, for 25-30 min. 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 cool.)

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