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 Chicken pieces in broth with bacon, hard-boiled eggs and herbs under a shortcrust lid. (J.Salmon, etc)  Original Receipt adapted from Kent Life MagazineIngredients 200g diced dark & white chicken 25g seasoned flour 5g mixed herbs 50g back bacon 2g pepper 250ml water 2 hard boiled eggs Shortcrust pastry 200g plain flour 50g wholemeal flour 125g margarine ice cold water to mix Method 1 – Toss chicken in seasoned flour and herbs and put in pie dish. 2 – Add sufficient water to come to the surface of the meat. 3 – Cover with a lid and cook in the oven at Reg 8, 450°F or 230°C for 45 minutes. 4 – Skim and check seasoning. 5 – Add the chopped bacon and sliced hard boiled eggs. 6 – Make the pastry and roll to cover the filling in the pie dish. 7 – Brush with egg wash or milk. Cut steam vents. 8 – Bake in the oven at Regulo 8, 450°F or 230°C for approximately 30 minutes until pastry is golden brown and crisp.  |
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