Chicken Envelope

1. Put the chicken pieces in a saucepan. Add just enough water to cover and some salt and pepper.

2. Bring to the boil, then cover and simmer for 1 hour, or until meat is tender.

3. Cut the chicken meat off the bones.

4. Reserve 1/3 pint of the cooking liquid.

5. Melt the butter in a small pan.

6. Stir flour into butter and cook for 2 minutes.

7. Very gradually add the reserved chicken liquid.

8. Bring to the boil, stirring. Cook for 2 minutes, stirring all the time. (This should be a thick sauce.)

9. Stir chicken and cream into the sauce.

10. Add salt and pepper, if it needs more seasoning. Allow to cool.

11. Preheat oven to moderately hot, 200°C (400°F).

12. Roll out the pastry to a large square. Trim neatly.

13. Brush pastry edges with egg.

14. Spoon cooled chicken mixture into centre of pastry.

15. Fold the four corners to the centre to make an envelope. Seal edges well and place on a baking tray.

16. Decorate with pastry half-moons made from the trimmings. Brush with egg.

17. Bake, in the centre of the preheated oven, for 25-30 minutes.

18. If liked, serve with green beans.

SHORTCRUST PASTRY
Makes 225 g or 8 oz pastry
Use for sweet and savoury dishes
- pies, flans, tartlets, pasties and turnovers.

2 1/4 cups All purpose flour
1 level teaspoon salt
1/4 cup lard (shortening)
1/4 cup butter or margarine
cold water to mix

1. Sift flour and salt into a bowl.

2. Cut fats into flour with a knife.

3. Rub fats into flour with fingertips until mixture resembles fine breadcrumbs.

4. Add water little by little, stirring with a knife until mixture forms large lumps.

5. Bring mixture together with fingertips and knead lightly into a ball.

6. Roll out briskly on a floured board. Avoid stretching the pastry.