Serves 9

1 Chicken

1 chicken; a few parsley stalks; salt and freshly ground black pepper; 1 bayleaf; 1 kg bacon pieces; 1 onion, chopped; 2 tablespoons freshly chopped parsley; 250 g margarine or half margarine half lard; 500 g flour; 1 egg, beaten. Place chicken in a saucepan with 500 ml water, parsley stalks, seasoning and bayeaf. Bring to the boil, cover and simmer until chicken is tender, 45 - 60 minutes. Remove chicken and take meat from bone. Strain stock and reserve Toss bacon pieces in a frying pan and brown, add onion and saute until golden. Add seasoning and parsley. Mix with chicken meat. Leave to cool. Rub fat into flour until mixture resembles breadcrumbs. Add just enough water to form mixture into a ball, about 6 - 8 tablespoons. Roll out three quarters of the pastry and use to line an 18-cm loose-bottomed cake tin, about 7 cm deep Add filling and cover with remaining pastry. sealing edges firmly with a little water Decorate pie with pastry trimming and make a hole in the centre. Brush with beaten egg and bake at 200 deg C for 30 minutes, reduce heat to 180 deg C and bake 30 minutes longer. Skim fat off reserved stock, heat gently if necessary and pour through hole into pie. Leave to cool in tin.
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Entered	2019-02-03
Updated	2020-12-26

Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19