Chicken pieces in broth with bacon, hard-boiled eggs and herbs under a shortcrust lid. (J.Salmon, etc)
Original Receipt adapted from Kent Life Magazine
200g diced dark & white chicken
25g seasoned flour
5g mixed herbs
50g back bacon
2 hard boiled eggs
200g plain flour
50g wholemeal flour
ice cold water to mix
1 - Toss chicken in seasoned flour and herbs and put in pie dish.
2 - Add sufficient water to come to the surface of the meat.
3 - Cover with a lid and cook in the oven at Reg 8, 450°F or 230°C for 45 minutes.
4 - Skim and check seasoning.
5 - Add the chopped bacon and sliced hard boiled eggs.
6 - Make the pastry and roll to cover the filling in the pie dish.
7 - Brush with egg wash or milk. Cut steam vents.
8 - Bake in the oven at Regulo 8, 450°F or 230°C for approximately 30 minutes until pastry is golden brown and crisp.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY