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Fowl Pie

ingredients

serves 5 - 6
1 boiling fowl
2 onions, chopped
1 celery stalk
pinch of ground mace
4 teaspoon dried thyme
3 tablespoons chopped parsley
salt
4 peppercorns
3 hard-boiled eggs, sliced
8 oz (225 g) cooked ham, diced
pepper
175 g (6 oz) rough puff or shortcrust pastry

method

1. Put the fowl in a saucepan with the onions, celery, mace, thyme, 1 tablespoon of the parsley, salt and the peppercorns. Cover with water and bring to the boil.

2. Simmer until the bird is tender the cooking time will depend on the age of the bird.

3. Strain off the liquid and reserve.

4. Skin the bird and remove the meat from the carcass. Cut the meat into neat pieces.

5. Make a layer of some of the fowl in a pie dish and moisten with a little of the cooking liquid.

6. Add a layer of eggs sprinkled with some of the remaining parsley and salt and pepper, then follow with a layer of ham. Continue making layers until all the ingredients are used. Add a little more of the cooking liquid.

7. Roll out the pastry and use to cover the dish.

8. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 20 minutes or until the pastry is nicely browned.

9. Serve hot or cold.

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