*  Exported from  MasterCook Mac  *

                      Chicken And Leek Pie (Irish)

Recipe By     : Mike Keri <[email protected]>, Jan 1996
Serving Size  : 4    Preparation Time :0:00
Categories    : Irish                            Pies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6      oz            Shortcrust pastry
  4      lb            Chicken --
                       - jointed, chopped, boned
  4      sl            Ham steak
  4      lg            Leeks -- cleaned, chopped
  1      md            Onion
                       Salt and pepper
  1      pn            Ground mace or nutmeg
300      ml            Chicken stock
125      ml            Double cream

 Make the pastry and leave it in a cold place to rest. Meanwhile
 prepare the pie. In a deep 1 to 1-1/2 qt dish, place layers of the
 chicken, 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, 350 F,
 for 25 to 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.

 Recipe FROM: http://www.ibmpcug.co.uk/~owls/irish.htm


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