Chicken and leek pie is a traditional Irish dish made with chicken, leeks, and potatoes. It is typically served with a side of green beans or peas.
Jointed, chopped and boned.
Make the pastry and leave it in a cold place to rest.
Meanwhile preparethe 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 andseasoning, then repeating the layers until the dish is full.
Add thestock, then dampen the edges of the dish before rolling out the pastry tothe required size.
Place the pastry over the pie and press the edges downwell.
Crimp them with a fork.
Make a small hole in the center.
Roll outthe scraps of pastry and form a leaf or rosette for the top.
Place thisvery lightly over the small hole.
Brush the pastry with milk, and bake atmoderate heat, 350F, for 25-30 minutes.
Cover the pastry with dampgreaseproof paper when partially cooked if the top seems to be getting toobrown.
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 jellywhen cold.
) .
Ingredients
Directions
Jointed, chopped and boned.
Make the pastry and leave it in a cold place to rest.
Meanwhile preparethe 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 andseasoning, then repeating the layers until the dish is full.
Add thestock, then dampen the edges of the dish before rolling out the pastry tothe required size.
Place the pastry over the pie and press the edges downwell.
Crimp them with a fork.
Make a small hole in the center.
Roll outthe scraps of pastry and form a leaf or rosette for the top.
Place thisvery lightly over the small hole.
Brush the pastry with milk, and bake atmoderate heat, 350F, for 25-30 minutes.
Cover the pastry with dampgreaseproof paper when partially cooked if the top seems to be getting toobrown.
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 jellywhen cold.
) .
