|
|
 Chicken pieces in broth with bacon, hard-boiled eggs and herbs under a shortcrust lid. (J.Salmon, etc)  Original Receipt adapted from Kent Life MagazineIngredients 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 Method 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 ● Donate ● 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 ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |