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
A Recipe for
Chicken & Leek Pie (Irish)
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
This Recipe for Chicken & Leek Pie (Irish) is one of thousands in the Recipes-to-go Ethnic Cookbook.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
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As a child my family's menu consisted of two choices: take it or leave it. |
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A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
This is a recipe for Chicken & Leek Pie (Irish) from the recipe cookbook of Recipes-to-go (Ethnic)
Old people shouldn't eat health foods. They need all the preservatives they can get. |
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Food Tip |
Soup and fish explain half the emotions of human life. |
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The belly rules the mind. |
| Spanish Proverb |
Herb Tip |
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| Italian Proverb |
*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.)
Serves: 4
Chicken & Leek Pie (Irish) Recipe brought to you by Recipes To-Go