Lombard Chicken Pastries

LOMBARD CHICKEN PASTIES (MEDIEVAL COOKBOOK P47)

Ingredients:

• 350g shortcrust or puff pastry
• 2 Eggs beaten
• 2 tbsps Lemon Juice
• Pinch Ground Black Pepper
• tspn Ground Ginger
• 450g Chicken Meat in small thin slices
• 3 Large rashers of streaky bacon (trimmed of fat)

Method:

1. Divide the pastry into six portions
2. Mix the beaten eggs with lemon juice, pepper and ginger
3. Dip the slices of chicken meat in the mixture then divide them between the pastry
4. Lay a piece of bacon on each pie
5. Brush the edge of the pastry with any remaining egg mixture
6. Fold the pastry and pinch the edges together
7. Prick the pastry in several places
8. Bake at 220C for 15 minutes and lower the oven to 190C and cook for another 20-25 minutes