Welsh chicken and leek pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | - to 5-lbs. roasting | |
| Chicken | ||
| 1 | large | Onion, peeled and quartered |
| 1 | large | Celery stalk, including |
| Leaves | ||
| Boquet: 8 parsley sprigs and | ||
| 1 | Bay leaf | |
| ¼ | teaspoon | Dried thyme |
| 2 | teaspoons | Salt |
| Water or fat-free chicken | ||
| Stock | ||
| 12 | mediums | Leeks, split, cleaned and |
| Cut in 1-inch slices | ||
| 4 | ounces | Thinly sliced lean ham or |
| Smoked beef tongue | ||
| 1 | tablespoon | Minced parsley |
| Puff pastry | ||
| Egg wash | ||
| ¼ | cup | Heavy cream or evaporated |
| Skim milk | ||
Directions
Method: Partially cover and simmer chicken, onion, celery, boquet, thyme, salt and water to cover for 1 hour or till tender but not falling apart. Remove chicken from stock. Strain stock, pressing down on vegetables; discard solids.
Pour 1 pt. stock into saucepan; skim off and discard surface fat. Add leeks; simmer partially covered 15 minutes or till leeks are tender.
Remove and discard skin and bones from chicken Cut meat into 1-inch pieces; arrange in 1½ to 2-quart casserole. Pour leeks and their stock over chicken. Season with salt. Spread ham or tongue on leeks, leaving 1-inch square in center uncovered. Sprinkle with minced parsley.
Roll out pastry to about ¼-inch thick. Cut 2 strips, each ½-inch wide and long enough to encircle halfway the rim of the casserole; press in place and brush lightly with cold water.
Cover casserole with remaining pastry, trimming and crimping to secure at edges. Brush pastry with egg wash, cut 1-inch hole in center. Bake at 400øF for 1 hour, till crust is golden brown.
Immediately before serving, heat cream to lukewarm and pour through hole in crust. From: Sherree Johansson Date: 05-25-95 (159) Fido: Cooking