INGREDIENTS
- 1 pound shortcrust pastry
- 1 large egg whites beaten until liquid
- 1 pound chicken breasts skinned and boned
- 1 x pigeon or wild duck and/or
- 1 x rabbit or Saddle of hare, not stewing meat
- 1 x salt to taste
- 1 x black pepper to taste
- 1 pound beef minced
- 2 tablespoons suet shredded
- 3 large eggs hard boiled
- 1/4 teaspoon cinnamon ground
- 1/4 teaspoon mace ground
- 1 pinch cloves ground
- 1 ounce dates stoned cooking, chopped
- 1 ounce currants
- 2 ounce prunes stoned, soaked and drained
- 1/2 cup beef stock prefer veal stock if possible
- 1 tablespoon rice flour or cornflour
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DIRECTIONS
- Use just over half the pastry to line a 23-cm/9-inch pie plate. Brush the inside with some of the egg white. Skin the pieces of breast and other meat if necessary and parboil them gently in salted water for 10-15 minutes. Drain and leave to cool. Mix together in a bowl the minced beef, suet, salt and pepper to taste, the egg yolks and half the spice mixture. Add the rest of the spices to the dried fruit in another bowl.
- Use just over half the pastry to line a 23-cm/9-inch pie plate. Brush the inside with some of the egg white. Skin the pieces of breast and other meat if necessary and parboil them gently in salted water for 10-15 minutes. Drain and leave to cool. Mix together in a bowl the minced beef, suet, salt and pepper to taste, the egg yolks and half the spice mixture. Add the rest of the spices to the dried fruit in another bowl.
- Roll out the remaining pastry into a round to make a lid for the pie. Brush the rim of the case with a little more egg white and cover with the lid. Press the edges to seal, and make escape slits for steam. Decorate with the pastry trimmings and glaze with egg white. Bake for 15 minutes, then reduce the heat to 160C/325F/Gas Mark 3 and bake for 45-50 minutes longer.
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