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
6-8 sage leaves chiffonade
1/4 t. thyme
salt and pepper (black pepper)
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 1 egg white lightly beaten. 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.
How to prepare a chicken pasty. [K24]
One should cut a young chicken in two and cover it with whole leaves sage
and add diced bacon and salt. And wrap this chicken with dough and bake it
in the oven like bread. In the same way one can make all kinds of pasties;
of fish of fowl and of other meats
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.