300 g (12 oz) shortcrust pastry
1 lb (450 g) cooked chicken meat or thin escalopes of uncooked breast of chicken
4 hard-boiled egg yolks
salt and pepper
egg to glaze
1 tablespoon sugar
butter
1 lb (450 g) cooked chicken meat or thin escalopes of uncooked breast of chicken
4 hard-boiled egg yolks
salt and pepper
egg to glaze
1 tablespoon sugar
butter
method
1. Roll out the pastry and line a pie dish, reserving enough for the lid.
2. Top and tail the gooseberries and cook them in water with sugar to taste until they are fairly soft. Drain.
3. Arrange the chicken meat, the gooseberries and chopped hard-boiled egg yolks in alternating layers.
4. Season, dot with butter, and cover with the lid.
5. Make a couple of slashes in the lid, glaze and cook for 30 - 35 minutes at 200 - 220°C, 400 - 425°F, mark 6 - 7 until the pastry is well browned.
2. Top and tail the gooseberries and cook them in water with sugar to taste until they are fairly soft. Drain.
3. Arrange the chicken meat, the gooseberries and chopped hard-boiled egg yolks in alternating layers.
4. Season, dot with butter, and cover with the lid.
5. Make a couple of slashes in the lid, glaze and cook for 30 - 35 minutes at 200 - 220°C, 400 - 425°F, mark 6 - 7 until the pastry is well browned.
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