Golden
Egg
Extraordinary
Gourmet
Food
Harrods Cookery Book
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The Golden Egg Extraordinary Gourmet Food | Marilyn Aslani Harrods Cookery Book |
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A delicious pie made with hot-water pastry dough which is perfect for picnics or buffets. A good jellied stock is essential---bouillon cubes simply won't do. If you do not have any good stock at hand, make the required amount by covering 4 chicken wings with cold water, add a few flavoring vegetables, bring it to the boil and simmer for 2 hours. Boil it until reduced to the required amount of stock.
| Ingredients | |
| Serves 6-8 | |
1. Preheat the oven to 450 degress.
2. Roll out two-thirds of the dough to 1/2-inch thickness and use to line a lightly buttered 8-inch springform pan.
3. Mix the turkey, bacon, parsley and half the chestnuts together and season. Spoon half the mixture into the lined pan. Arrange the remaining chestnuts in a layer over the filling. Spoon the remaining turkey mixture over the top and sprinkle with brandy.
4. Roll out the remaining dough to an 8-inch circle. The top should be slightly thinner than the base. Cover the pie, seal the edges and crimp. Re-roll the trimmings and cut into leaves or other decorative shaped.
Cut a cross in the center of the pie and turn back the eough. Insert a small funnel of aluminum foil into the hold. Brush the pie top with the beaten egg. Position the leaves and brush with beaten egg.
5. Bake for 20 minutes. Reduce the temperature to 325 degrees, cover the pie with foil and cook for a further 2 hours. Remove the foil and cook the pie for 20 minutes more, or until the pastry is a rich golden brown. Heat the stock gently until it is just liquid. Remove from the heat and sprinkle the gelatin over the surface. Leave for a few minutes to soften, then return the pan to the heat and stir until the gelatin dissolves completely. Pour it into the middle of the pie, then cook completely. Remove the funnel and serve.
| Ingredients | |
| Makes enough to line a 1 1/2-quart pudding mold or bowl | |
1. Warm a mixing bowl and sift and flour and salt into it. Make a well in the center and add the egg yolk. Cover the gg yolk with flour.
2. Melt the butter and water in a saucepan and bring it to the boil. (Make sure that the butter melts before boiling point is reached.) when the mixture is boiling, pour it onto the flour and mix vigorously with a knife.
3. When the mixture is cool, turn it out onto a lightly flourred surface, and knead until the pastry is smooth. Rest in a cool place for 20 minutes.
| Ingredients | |||||||||
| Makes about 3 quarts |
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1. Place all the ingredients in a large saucepan or stockpot. Bring to the boil, slowly skimming off any scum that rises. Reduce the heat and partially cover the pan. Simmer for 3 1/2 hours. Skim the surface, strain through a fine sieve, discard the flavoring vegetables and adjust the seasoning. Cool and refrigerate until required.
2. If not using immediately, the stock should be refrigerated and boiled very 2-3 days.
The left over chicken meat is excellent to use in pot pies and curries, salads or sandwiches.
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