Rich Chicken And Bacon Pie Recipe
Ingredients
| 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) | |
| Salt | 1 Pinch | |
| Margarine | 1 Ounce (25 Gram) | |
| Lard | 1 Ounce (25 Gram) | |
| Cold water | 1 Tablespoon | |
| Egg | 1 (Beaten, For Glaze) |
Nutrition Facts
Serving size: Complete recipe
Calories 1915 Calories from Fat 1020
% Daily Value*
Total Fat 114 g175.5%
Saturated Fat 38.1 g190.5%
Trans Fat 1.7 g
Cholesterol 458.3 mg152.8%
Sodium 1940.8 mg80.9%
Total Carbohydrates 143 g47.7%
Dietary Fiber 8.3 g33%
Sugars 15.5 g
Protein 80 g159%
Vitamin A 40% Vitamin C 23.5%
Calcium 15.1% Iron 39.4%
*Based on a 2000 Calorie diet
Directions
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.
Chef
