SC - meat pies

[maddie teller-kook]

Here is the recipe and the source:

Lombard Chicken Pasties:
From:  The Medieval Cookbook by Maggie Black

12 oz shortcrust or puff pastry
2 eggs, beaten
2 tablespoons verjuice or lemon juice
1/8 freshly ground black pepper
1/2 teaspoon ground ginger
1 lb chicken breast meet cut into small slices
3 large rashers streaky or back bacon trimmed of fat and cut in half

Roll out pastry and cut into six large circles each 6 1/2 inches across.  Rest
it while making the filling.  Pre heat oven to 425 deg F.
Mix the beaten egg with the verjuice or lemon juice, pepper and ginger.  Dip the
slices of poultry meat in the mixture, then divide between the pastry circles,
placing them on one side of the round but not up to the edge.  Lay a piece of
bacon on each pile.  Brush edge of pastry with any remaining egg mixture.  Fold
over pastry and seal edges.  Prick pastry in several places with a fork.  Bake
for 15 minutes at 425 deg F. Reduce oven to 375 deg F and cook for an additional
20-25 minutes.

These pasties freeze well and are great for lunch at an event.

Meadhbh

LrdRas at aol.com wrote:

> In a message dated 11/1/98 8:10:22 PM Eastern Standard Time, meadhbh at io.com
> writes:
>
> << lombardy chicken pasties >>
>
> Recipe/documentation, please.
>
> Ras
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