Shawn Highfield wrote to Dave Drum <=-

Title: Egg Drop Soup

Yesterday I took the left over chicken stirfry Andrea made
chucked it in a pot covered with chicken stock brought to
simmer chuck in a small amount of pasta. Whole new meal.
(I also added seasoning).

I often do similar. The problem is that even if it's most excellent it's unrepeatable - because the planets are unlikely to ever align with that specific assortment of left overs again. Bv)>

I do sometimes cook in quantity so that I'll have "plan-overs" just for
doing head arrangements for subsequent meals.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Four & Twenty Chicken & Ham Pie
Categories: Poultry, Pork, Pastry, Fruits, Nuts
Yield: 12 slices

1 lg onion; chopped
1 tb Butter; extra for greasing
1 tb Chopped sage
1 ts Ground mace
300 g Boned, skinned dark-meat
- chicken
1 kg Cooked ham; fat trimmed,
- thick sliced
50 g Shelled pistachios
50 g Cranberries; fresh or frozen
50 g Dried apricot; diced
3 tb Chopped parsley
1 Good grating of nutmeg
700 g Skinned chicken breast;
- halved to thin
Chutney and salad to serve;
- (optional)

MMMMM--------------------------PASTRY--------------------------------
375 g Plain white flour
375 g Strong white flour
140 g Butter
175 g Lard
1 lf Egg; beaten

MMMMM---------------------------JELLY--------------------------------

3 Gelatine leaves
500 ml Strong chicken stock; heated

Soften the onion in the butter with the sage and mace.
Cool for a few mins while you whizz the chicken thighs
and 300 g of the ham in a food processor until minced.
Scrape into a large bowl and stir in the softened onion,
pistachios, cranberries, apricots and parsley. Season
with nutmeg, lots of black pepper and some salt.

Grease a deep, 20cm round springform or loose-bottomed
tin, then line with baking parchment. To make the
pastry, mix together the flours and 2 tsp salt in a
large bowl, then make a well in the centre. Put the
butter and lard into a small pan with 200ml water and
very gently melt. Once melted, turn up the heat and when
just bubbling, pour into the well and stir with a wooden
spoon to a dough - don’t worry if some powdery bits
remain.

Once cool enough to handle, knead in the bowl until the
dough comes together, then tip onto your work surface.
Set aside a third, wrapped in a clean tea towel to keep
it as warm and pliable as possible, while you quickly
roll the remaining dough into a large circle _ big
enough to line the tin with a little overhanging.

Ease the circle into the tin, pressing evenly into the
corners and side - you can be rough with it. Evenly
cover the base with half the remaining sliced ham,
followed by half the chicken breasts and half the mince
mixture, pressing firmly to pack. Repeat with the
remaining ham and chicken, then a rounded dome of mince.
Put a pie funnel, if you have one, on the top.

Roll the reserved dough to a circle large enough to
easily cover the pie, cutting out a hole (if using a pie
funnel). Brush the edge of the pie with some beaten egg
and top with the pastry lid. Press to seal the edges
before trimming the excess. Crimp the edges between your
thumb and forefinger to seal thoroughly, then make a
small hole in the middle to let steam escape (if not
using a pie funnel). Brush the top of the pie with more
beaten egg.

Set oven @ 200ºC/400ºF (180ºC/375ºF fan)/gas 6.

Bake the pie for 1 hr. Very, very carefully remove the
pie from its tin, brush the top and side with more egg
and bake for another 30 mins until browned and crisp.
Leave to cool completely before chilling.

To make the jelly, soak the gelatine in cold water for
5-10 mins until soft. Squeeze out any excess water from
the gelatine, then dissolve in the hot stock. Once
cooled, carefully pour into your chilled pie through the
small hole, using a funnel, until full - you may not
need all the stock. Chill the pie for a few hrs. Serve
with chutney and salad, if you like.

RECIPE FROM: https://www.bbcgoodfood.com

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MMMMM





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