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8 oz self raising flour 4 oz cooking fat a pinch of salt 6 oz cooked chicken 6 oz cooked ham a pinch of dried tarragon salt and pepper 1 egg, beaten ½ chicken stock ¼ oz gelatine |
Nut-free Sugar-free |
Pre-heat oven to (400º F, gas mark 6).
You need a 7" round pie dish or equivalent. If you don't have one, use a 7" round cake tin. Line the dish with foil, leaving enough at the ends to fold across.
Sift flour with salt, rub in fat. Mix with water to a stiff dough. Roll out two thirds and line pie dish. Put in the chicken, ham, tarragon and seasoning.
Roll out the rest of the pastry, damp edges and cover pie, sealing well. Trim and decorate edges of pie.
Roll out trimmings and cut 4 leaves and a strip to make a rose. Brush the top of the pie with beaten egg, making a hole in the centre of the top. Place leaves round the hole, shape the rose and place over the hole.
Bake for 45 minutes, checking to make sure the pastry does not burn (cover with foil if necessary).
Meanwhile warm stock and dissolve the gelatine in it over a gentle heat. Cool.
When the pie is cooked, remove from the oven and leave to cool for 15 minutes. Cut the rose off with a sharp knife and pour the stock into the pie through the hole until full. Replace rose and leave pie to set.
Remove from tin, chill and serve with salad.
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