Chicken Hand Pie with
originally adapted by Maeve d'Maas
further adapted by Sabrina de la Bere
6 chicken thighs - boned and skinned - cut into 1" cubes
2 oz. pancetta diced
2 egg yolks beaten well
Spices: about 1/8 t. each - black pepper, long pepper, cumin, saffron
Mix well. Make pastry for covered pie. Divide into 6-8 portions. Roll out into rounds. Divide chicken between. Close into half moons. Made need to use water to "seal" edges. Place on cookie sheet. Brush with water and a little saffron or egg yolk wash with or without saffron. Bake 350º for about 30 minutes or until done.
Since this recipe works will with a low fat dough I use the
1 3/4 c. flour
5 oz. chicken broth or water
1 T. olive oil
1 t. salt
Mix well and kneed until smooth. Wrap in plastic wrap and place in refrigerator while preparing the chicken.
About a dish called Chicken pie [D22]
One should make a cup of dough and put in a hen all cut in pieces,bacondiced
as small as peas, pepper, cumin, saffron and well beaten egg yolks. Then
take the closed up cup and bake it lik bread in an oven.
from Libellus de arte coquineria: An Early Norther Cookery Cook. Edited and Translated by Rudolf Grewe and Constance B. Hieatt. Published by Arizona Center for Medieval and Renaissance Studies 2001. ISBN 0-86698-264-7.