Filling:
150ml chicken stock
23g plain flour, 23g margarine
180g diced cooked chicken
2-3 tablespoons mixed vegetables
salt & pepper
2 hard boiled eggs
milk
Pastry:
240g plain flour
salt
60g margarine
60g lard
cold water to mix
Method: Make a thick sauce using flour, margarine & stock. Add chicken, vegetables & seasonings. Make a basic shortcrust pastry. Line 4-6 individual pie pans. Place half an egg in each. Divide chicken filling evenly between them. Top with pastry lid. Seal well. Make a steam hole in each. Brush with milk. Bake at 200°C for 30 minutes.
Source: American River C.W.A. Recipes for Christmas and Special Occasions (American River C.W.A, 1998), p.36.
In the past weeks, Kangaroo Island and parts of the Adelaide Hills have sustained terrible damage from catastrophic bushfires. How to help:
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