Rich Chicken And Bacon Pie
|Butter||1⁄2 Ounce (15 Gram)|
|Onion||1 Small, chopped|
|Dessert apple||1⁄2 , peeled, cored and chopped|
|Plain flour||2 Tablespoon|
|Chicken stock||1⁄4 Pint (150 Milliliter)|
|Dried thyme||1⁄2 Teaspoon|
|Cooked chicken||6 Ounce, chopped (175 Gram)|
|Cooked bacon||2 Ounce, chopped (50 Gram)|
|Plain flour||4 Ounce (125 Gram)|
|Margarine||1 Ounce (25 Gram)|
|Lard||1 Ounce (25 Gram)|
|Cold water||1 Tablespoon|
|Egg||1 (Beaten, For Glaze)|
Melt the butter in a pan, add the onion and apple and fry until soft.
Stir in the flour and cook for 1 minute.
Gradually blend in the stock and heat, stirring, until thickened.
Add the thyme, chicken, bacon and salt and pepper to taste.
Transfer to a 600 ml (1 pint) pie dish and place a pie funnel in the centre.
To make the pastry: Sift the flour and salt into a bowl.
Rub in the fat until the mixture resembles fine breadcrumbs.
Add the water and mix to a firm dough.
Knead lightly, then chill for 15 minutes.
Roll out on a floured surface to a circle 3.5 cm (1 1/2 inches) larger all round than the dish.
Cut a 2.5 cm (1 inch) strip from the edge and place on the dampened rim of the dish.
Brush with water and put the pastry lid in position, making a hole in the centre for the funnel.
Seal, trim and flute the edges.
Decorate with pastry leaves made from the trimmings.
Brush with egg and cook in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 20 to 30 minutes.