150 g (6 oz) puff pastry
1 chicken
grated nutmeg
salt and pepper
egg to glaze
200 g (8 oz) whole grapes
juice of 1 orange
butter
bouquet garni
1 chicken
grated nutmeg
salt and pepper
egg to glaze
200 g (8 oz) whole grapes
juice of 1 orange
butter
bouquet garni
method
1. Boil the chicken in a large pan with a bouquet garni and just enough water to cover.
2. When tender, remove the chicken from the pan, drain and cool it, reserving the stock.
3. Scald the grapes in a little boiling water, remove the skins, halve them and remove the pips.
4. Arrange the chicken and the grapes in a fairly deep pie dish - about 5 cm (2 in).
5. Season with salt, pepper and a little nutmeg.
6. Pour in enough stock to come just to the top of the chicken, without covering it, about 300 ml (1/2 pint).
7. Dot with butter. Roll out the pastry and put on the lid.
8. Glaze with beaten egg and bake at 220°C, 425°F, mark 7 for 30 - 35 minutes until the pastry is brown and puffed.
9. When the pie is done, carefully cut a circle from the lid, squeeze in the orange juice, cut the pastry circle into wedges and arrange in the hole.
10. Serve hot.
2. When tender, remove the chicken from the pan, drain and cool it, reserving the stock.
3. Scald the grapes in a little boiling water, remove the skins, halve them and remove the pips.
4. Arrange the chicken and the grapes in a fairly deep pie dish - about 5 cm (2 in).
5. Season with salt, pepper and a little nutmeg.
6. Pour in enough stock to come just to the top of the chicken, without covering it, about 300 ml (1/2 pint).
7. Dot with butter. Roll out the pastry and put on the lid.
8. Glaze with beaten egg and bake at 220°C, 425°F, mark 7 for 30 - 35 minutes until the pastry is brown and puffed.
9. When the pie is done, carefully cut a circle from the lid, squeeze in the orange juice, cut the pastry circle into wedges and arrange in the hole.
10. Serve hot.
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