*  Exported from  MasterCook Mac  *
 
                        Chicken And Leek Pie (Irish)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Irish                            Main dish
                 Pies                             Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      oz            Shortcrust pastry
                         Chicken, about 4 lb*
    4      x             Slices ham steak
 
 >From ???@??? Thu Jan 18 06:56:18 1996
 Received: by cln.etc.bc.ca for mkeri (4.1/1.39) id AA21724; Thu, 18 Jan 96
 06:38:40 PST
 Date: Thu, 18 Jan 96 06:38:40 PST
 From: mkeri (Mike Keri)
 Message-Id: <9601181438.AA21724@cln.etc.bc.ca>
 X-Within-Url: http://www.ibmpcug.co.uk/~owls/irish.htm
 To: mkeri@cln.etc.bc.ca
 Subject: irish.htm
 X-UIDL: 821976838.006
 
       4 x  Large leeks, cleaned/chopped
            Med. onion
            Salt and pepper
       1 pn Ground mace or nutmeg
     300 ml Chicken stock
     125 ml 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.)
 
 
 
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 Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
 Carbohydrate; 0mg Cholesterol; 0mg Sodium