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[Poultry and Game]
55g/2oz butter
1 onion, chopped
1 teaspoon curry
powder
½ teaspoon ground turmeric
45g/1½oz plain
flour
290ml/½ pint
stock, reserved after cooking the chicken
150ml/¼ pint
creamy milk
5ml/1 teaspoon chopped fresh
parsley
1 teaspoon chopped fresh mint
a pinch of crushed cardamom seeds
a pinch dry English mustard
salt and freshly ground black
pepper
a squeeze of lemon juice
2 hardboiled eggs, chopped
110g/4oz ham, cut into 1cm/½in
dice
1 x 1.35kg/3lb chicken, poached,
boned and cut into large chunks
225g/8oz flour quantity wholemeal
pastry
1 egg, beaten with a pinch of salt
and a teaspoon of water, to glaze
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Preheat oven to 200°C/400°F/Gas
mark6,
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Melt the butter in a pan and
add the onion. Cook gently until soft but not coloured.
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Stir in the curry powder and
turmeric and cook for 1 minute.
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Add the flour and cook on a
low heat for 1 minute. Remove the pan from the heat. Add the stock and stir
well. Return to the heat and bring slowly to the boil, stirring, until the
sauce is thick and shiny.
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Add the milk and stir again
until the sauce returns to the boil.
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Add the parsley, mint,
cardamom seeds, mustard, salt and pepper. Simmer for 2-3 minutes.
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Taste, adding more salt if
necessary, and add the lemon juice. Allow to cool.
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Stir in the hardboiled eggs,
ham and chicken. Pour the mixture into a pie dish.
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Roll out the pastry to a
rectangle about 5mm/¼in thick.
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Cut a band of pastry slightly
wider than the edge of the pie dish. Brush the rim of the dish with water
and press on the band of pastry. Brush with a little beaten egg or water and
lay the pastry lid over the pie. Cut away any surplus pastry from the sides
with a knife.
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Press the pie edges together
and mark a pattern with a small knife. Shape the pastry trimmings into
leaves for decoration. Make a small hole in the centre to allow the steam to
escape.
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Brush with egg and decorate
with leaves. Brush again with egg.
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Bake for 30-35 minutes until
golden brown.
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