All Easy Recipes. Cook all that you can cook. Chicken And Leek Pie
(Bastai Ciw Iar - A - Cenin)
 
What You Need:            (To Make: 1 pie)
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  • 1 bunch of small leeks
  • 3 - 4 slices of cold boiled tongue
  • Parsley
  • 3 tablespoons cream
  • 1 chicken
  • 1 large onion, quartered
  • 1 stick of celery
  • Mixed herbs
  • Salt

    FOR THE PASTRY
  • 6 oz flour
  • ¼ pint boiling water
  • 3 tablespoons mutton dripping

    • How To Cook:
    1. Put the chicken in a saucepan, cover with cold water, bring to the boil and skim, then add the onion, celery, mixed herbs and salt.

    2. Simmer for 1½ - 2 hours, according to the size and age of the bird.

    3. When done, remove the chicken from the saucepan and strain the stock into a basin; stand this in a cool place till the stock has set in a jelly.

    4. Remove the green part of the leeks and scald the white part in boiling water; split them and cut in 1-inch lengths.

    5. Carve the chicken in neat joints and lay in a pie dish with the slices of cold tongue, the leeks and a little chopped parsley and moisten with some of the chicken jelly.

    TO MAKE THE PASTRY:
    1. Sieve the flour into a basin, make a well in center and add the mutton dripping, previously dissolved in and mixed with the boiling water.

    2. Knead to the right consistency, roll out on a floured board and cover the pie, leaving a small hole in the center.

    3. Bake in a hot oven (450°F).

    4. Remove from the oven and pour the warmed cream through the opening in the pie; cover the opening with a little pastry, cut to a leaf or other fancy shape.
    		 
    		 
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