SC - Re: Chicken and Leek pie

[Stephen and Stephanie Dale]

Elysant responded privately that she'd like the recipe posted, so here goes:

 Welsh Chicken and Leek Pie

4 lb stewing hen
1 lg onion, peeled and quartered
I sm celery stalk, including leaves
a bunch of parsley tied together with one bay leaf
1/4 tsp thyme
1 tbsp salt
10 med leeks, split lengthwise including 1" of the green part, then cut into
1" pieces
1/4 lb smoked beef tongue, cut into 1/8" slices
1 tbsp finely chopped parsley
rough puff pastry
1 egg yolk combined with 1 tbsp heavy cream
1/4 c heavy cream

In a 6 to 8 qt pot, combine the chicken, onion, celery stalk, parsley and
bay leaf, thyme and salt. Add enough water to cover and bring to the boil,
skimming the foam off the surface. Reduce heat to low and simmer partially
covered until tender, about 1 hour.
Tranfer chicken to a plate. Strain the chicken stock, pressing down on the
herbs and celery hard with a spoon before discarding them. Pour 2 cups of
the stock into a saucepan and skim the fat off the surface. Add leeks and
bring to the boil. Simmer on low 15 minutes, until leeks are tender.
Debone the chicken, discarding the skin and bones. Cut the meat into 1"
pieces, and place evenly in a 1 1/2 qt casserole or baking dish. Pour the
leeks and stock over the chicken. Arrange the slices of tongue over the
chicken, but leave a 1" square place in the center. Sprinkle with the
parsley.
Preheat the oven to 400. Roll out the pastry on a lighly floured surface
into a rough rectangle 1/4" thick. then cut two strips, about 12" long and
1/2 " wide from the ends. Place the strips around the inside edge of the
pan, pressing firmly into place. Moisten them with cold water.
Place the remaining pastry over the dish. Trim the excess and crimp the
edges together. Cut the remaining pastry into leaf and flower shapes and
attach to the top of the pastry with the egg-and-cream mixture. Brush the
entire surface also. Cut a 1" round hole in the center.
Bake for 1 hour, until golden brown. Just before serving, heat the cup of
cream to lukewarm and pour it through the hole in the crust.

Rough Puff Pastry

2 c. flour
1/4 tsp salt
1 stick sweet butter, chilled and cut into 1/4" bits
1/4 lb lard, prepared as the butter
4 to 6 tbsp ice water

Sift together the flour and salt. Drop in the butter and lard, blending
until the consistency of coarse meal. Pour 4 tbsp of ice water in all at
once, and gather into a ball. If dough crumbles, add ice water a tbsp at a
time until it adheres together. Dust lightly with flour, wrap in waxed
paper, and chill for 30 minutes.
Place pastry on lightly floured board, and press into a rectangle about 1"
thick. Dust it with flour again, and roll it out into a strip about 21" long
and 6" wide. Fold the strip into thirds, and roll out to the same dimensions
again. Repeat this process three more times, ending with the pastry folded.
Wrap the pastry tightly in plastic wrap or a baggie, and refrigerate it for
at least an hour. The pastry will keep for 3 or 4 days.

Regards,
Aislinn

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