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   -=> Shawn Highfield wrote to Dave Drum <=-   
      
    DD>       Title: Egg Drop Soup   
      
    SH> Yesterday I took the left over chicken stirfry Andrea made   
    SH> chucked it in a pot covered with chicken stock brought to   
    SH> simmer chuck in a small amount of pasta.  Whole new meal.   
    SH> (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   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
       
      
       
      
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