Chicken & Leek Pie (Irish) Recipe
Recipe Ingredients
6 oz shortcrust pastry
1 chicken, about 4 lb*
4 slices ham steak
4 large leeks, cleaned/chopped
1 med. onion
1 salt and pepper
1 pinch ground mace or nutmeg
300 ml chicken stock
125 ml double cream
Recipe Preparation
*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.)
Servings: 4
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* Use soya flour or baking mix. When you have to use flour for baked goods, substitute soy flour or a baking mix such as Atkins soy baking mix. Most of the time, you may convert your most popular recipes that use standard wheat flour to use these alternatives.
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Foods containing allyl sulfides
( includes pickled shallots, white onions and green onion)
The alliaceae range of vegetables is rich in allyl sulphides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer.
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