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Appledore Chicken
Pies and Pastries

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
2g pepper
250ml water
2 hard boiled eggs
Shortcrust pastry
200g plain flour
50g wholemeal flour
125g margarine
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.

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