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Print this Recipe    Chicken Leek

Chicken and Leek Pie

6 ounces shortcrust pastry
about 4 lb chicken, boned and chopped
4 slices ham steak
4 leeks, cleaned, chopped
1 medium onion
salt
pepper
1 pinch ground mace or nutmeg
300 milliliter chicken stock
125 milliliter double cream

Make the pastry and leave it in a cold place to rest.

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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