| 1 | *jointed, chopped and boned. |
| 2 | . |
| 3 | Make the pastry and leave it in a cold place to rest. |
| 4 | Meanwhile prepare the pie. |
| 5 | In a deep 1 - 1 ?quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. |
| 6 | Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size. |
| 7 | Place the pastry over the pie and press the edges down well. |
| 8 | Crimp them with a fork. |
| 9 | Make a small hole in the center. |
| 10 | Roll out the scraps of pastry and form a leaf or rosette for the top. |
| 11 | Place this very lightly over the small hole. |
| 12 | Brush the pastry with milk, and bake at moderate heat, 350°F, for 25-30 minutes. |
| 13 | Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown. |
| 14 | Gently heat the cream. |
| 15 | When pie is cooked, remove from oven. |
| 16 | Carefully lift off the rosette and pour the cream in through the hole. |
| 17 | Put back the rosette and serve. |
| 18 | (this pie forms a delicious soft jelly when cold) |
