Chicken and Leek Pie (Irish)

This pie forms a delicious soft jelly when cold.

Yields:	4 servings
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	Preparation	20 minutes
	Cooking	30 minutes
	Ready In	50 minutes

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Ingredients

6	ounces	shortcrust pastry
4	pound	chicken	jointed, chopped and boned
4	each	ham steaks	sliced
4	large	leeks	cleaned, chopped
1	medium	onion
1	x	salt
1	x	black pepper
1	pinch	mace	or nutmeg
300	ml	chicken broth
125	ml	double cream

Directions

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, 350 degrees F, 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.

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Member Review

Chicken And Dressing

Delicious and great tasting. sammon2002

Reviewed by sammon2002