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home > recipes > meat > chicken and leek pie
from UK Chicken and Leek Pie This is just one recipe available for downloading from the UK Mastercook recipe archive - No Cups Here! This one is from the Traditional Irish Recipes archive - 62 recipes. This is a new archive. All the recipes in the archive have UK ingredients and UK measures. Over 850 recipes now online for you to download. Go have a look! - http://www.atoc.demon.co.uk/recipes/ * Exported from MasterCook * Chicken And Leek Pie (Irish) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Irish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Shortcrust pastry Chicken -- about 4 lb* 4 Slices ham steak 4 Large leeks -- cleaned/chopped 1 medium onion Salt and pepper 1 pinch Ground mace or nutmeg 300 milliliter Chicken stock 125 milliliter Double cream *Jointed, chopped and boned. . 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.) Converted by MC_Buster. -- Alan Hewitt

Chicken and Leek Pie


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keyword: chicken
ethnicity: french
recipes for meat
recipes by alan
Email Address:
(posted June 26, 1998)

from UK

Chicken and Leek Pie

This is just one recipe available for downloading from the UK
Mastercook recipe archive - No Cups Here! This one is from the
Traditional Irish Recipes archive - 62 recipes. This is a new
archive.
All the recipes in the archive have UK ingredients and UK
measures. Over 850 recipes now online for you to download.
Go have a look! - http://www.atoc.demon.co.uk/recipes/

* Exported from MasterCook *

Chicken And Leek Pie (Irish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Shortcrust
pastry
Chicken -- about 4 lb*
4 Slices
ham steak
4 Large leeks -- cleaned/chopped
1 medium
onion
Salt and pepper
1
pinch Ground mace or nutmeg
300
milliliter Chicken stock
125
milliliter Double cream

*Jointed, chopped and boned. . 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.)

Converted by MC_Buster.

--
Alan Hewitt



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