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  Added: Apr 27, 2011  •  Visited (179)  •  Print version Print this recipe (12)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chicken And Leek Pie
(Bastai Ciw Iar - A - Cenin)
What You Need:
  • 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.

    To Make: 1 pie
    This recipe is also available in:
    Cuisine » Europe » Wales
    Dish » Pie & Tart
    Main Ingredient » Vegetables » Leek
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Grains & Cereals » Flour

     





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