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Dublin Pie

Submitted by: Mary on 02/24/2004
2660 views
2.70 avg rating
178 votes
 
 
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Ingredients

CRUST:

1 Egg
1 1/2 C Almond flour
3 T Butter, very cold and cut into pieces
1/4 t Salt
1/4 t Pepper
1/8 t Baking soda

FILLING:

3 lbs Chicken, cooked & chopped
1 lb Ham, cooked, chopped
2 Medium leeks, sliced thinly
1 Small onion, chopped
Salt and pepper to taste
1/2 t Ground nutmeg
2 C Chicken stock
1 c Heavy cream

Directions

CRUST:



Process all crust ingredients together in food processor until it forms a ball. The butter will still be visible in the dough. This is how it should be.



Form a flat circle and chill until firm wrapped in wax paper in the refrigerator.



In the meantime, prepare the filling.



In a deep 1 1/2 quart dish, place layers of the chicken, ham, leeks, onion, adding the nutmeg and seasoning, then repeating the layers until the dish is full.



Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size.



Remove crust from fridge and place between two large pieces of wax paper. Roll out to a flat circle thin and large enough to cover a large pie. If it tears of falls apart do not worrry, just patch it together in the pie plate.



Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make small hole in the center.



Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole.



Brush the pastry with heavy cream and bake at 350F degrees for 30 minutes.



Cover the pastry with aluminum foil when partially cooked if the top seems to be getting too brown.



Gently heat the cream.



When the pie is cooked, remove from the oven.



Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve.

Servings

8

Calories

6.5

Time to prepare

30 minutes

Difficulty

Easy
 

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