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Chicken Pie with Grapes

ingredients

150 g (6 oz) puff pastry
1 chicken
grated nutmeg
salt and pepper
egg to glaze
200 g (8 oz) whole grapes
juice of 1 orange
butter
bouquet garni

method

1. Boil the chicken in a large pan with a bouquet garni and just enough water to cover.

2. When tender, remove the chicken from the pan, drain and cool it, reserving the stock.

3. Scald the grapes in a little boiling water, remove the skins, halve them and remove the pips.

4. Arrange the chicken and the grapes in a fairly deep pie dish - about 5 cm (2 in).

5. Season with salt, pepper and a little nutmeg.

6. Pour in enough stock to come just to the top of the chicken, without covering it, about 300 ml (1/2 pint).

7. Dot with butter. Roll out the pastry and put on the lid.

8. Glaze with beaten egg and bake at 220°C, 425°F, mark 7 for 30 - 35 minutes until the pastry is brown and puffed.

9. When the pie is done, carefully cut a circle from the lid, squeeze in the orange juice, cut the pastry circle into wedges and arrange in the hole.

10. Serve hot.

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