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6 ounce Pastry
4 pound Chicken, Cut Up
4 slice Ham, Sliced
4 large Leeks, Chopped
1 medium Onion
Seasoning
1 pinch Nutmeg
1¼ cup Chicken Stock
½ cup Cream
Make the pastry and leave it in a cold place to rest.
In a deep dish, place layers of the chicken, ham, leeks and onion , adding 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, 30 mins. 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.
4 pound Chicken, Cut Up
4 slice Ham, Sliced
4 large Leeks, Chopped
1 medium Onion
Seasoning
1 pinch Nutmeg
1¼ cup Chicken Stock
½ cup Cream
Make the pastry and leave it in a cold place to rest.
In a deep dish, place layers of the chicken, ham, leeks and onion , adding 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, 30 mins. 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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