200 g (8 oz) shortcrust or flaky pastry
1 chicken
2/3 cup (150 ml) 1/4 pt chicken stock
grated nutmeg
2 hard-boiled eggs
4 oz (100 g) thick ham, diced
1/2 a lemon
salt and pepper
egg to glaze
1 chicken
2/3 cup (150 ml) 1/4 pt chicken stock
grated nutmeg
2 hard-boiled eggs
4 oz (100 g) thick ham, diced
1/2 a lemon
salt and pepper
egg to glaze
to make the forcemeat
4 oz (100 g) breadcrumbs
2 tablespoons chopped suet
1 dessertspoon chopped parsley
grated rind of 1/2 lemon
2 oz (50 g) dripping (fat from roasted meat)
2 oz (50 g) chopped ham
1 large egg, beaten
1/2 teaspoon powdered herbs
2 tablespoons chopped suet
1 dessertspoon chopped parsley
grated rind of 1/2 lemon
2 oz (50 g) dripping (fat from roasted meat)
2 oz (50 g) chopped ham
1 large egg, beaten
1/2 teaspoon powdered herbs
method
1. Add the suet, parsley and ham to the breadcrumbs. Add the herbs and grated lemon rind. Mix well, season and bind with the egg. Form into small balls.
2. Cut the chicken from the bone into small pieces. Season with pepper, salt, nutmeg and the grated rind and juice of 1/2 a lemon.
3. Add the diced ham. Arrange the meat and the forcemeat balls in the bottom of a deep pie dish.
4. Put the hard-boiled eggs cut into pieces on the top.
5. Pour in enough stock to moisten.
6. Put a strip of pastry around dish. Press on the lid, scallop the edges, make a vent hole in the centre of the pie and glaze with beaten egg.
7. Bake at 220°C, 425°F, mark 7 for 10 minutes, then reduce to 170°C, 325°F, mark 3 and cook for an hour.
8. If the pastry is browning too soon, cover it with foil.
2. Cut the chicken from the bone into small pieces. Season with pepper, salt, nutmeg and the grated rind and juice of 1/2 a lemon.
3. Add the diced ham. Arrange the meat and the forcemeat balls in the bottom of a deep pie dish.
4. Put the hard-boiled eggs cut into pieces on the top.
5. Pour in enough stock to moisten.
6. Put a strip of pastry around dish. Press on the lid, scallop the edges, make a vent hole in the centre of the pie and glaze with beaten egg.
7. Bake at 220°C, 425°F, mark 7 for 10 minutes, then reduce to 170°C, 325°F, mark 3 and cook for an hour.
8. If the pastry is browning too soon, cover it with foil.
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