INGREDIENTS

INSTRUCTIONS

Anthony Tobin (British Chef)  Soak the morels in 150ml/ 1/4 pint of
boiling water for 30 mins.  Place the stock, tarragon and wine in a pan
and bring to the boil.  Boil steadily until the mixture has reduced by
two thirds. Stir in  the cream and bring back to the boil. Reduce the
heat and cook gently  for about 15 mins for a thick coating
consistency. Pass the sauce  through muslin. Leave to cool. Melt 15g/
1/2 oz of the butter in a  large frying pan. Add the leeks, cover and
cook gently for 5 mins.  Drain morels, add to the pan, cover and cook
for another 5 mins. Melt  15g/ 1/2 oz of the butter in a frying pan,
then add the chicken and  fry gently until browned. Add to the leeks
and morels. Stir in the  chives and seasoning with enough sauce to
moisten the chicken.  Reserve the remaining sauce. Cool. Preheat the
oven to 220C/425F/Gas  7. Place four 7.5cm/3in wide x 5cm/2in high
pastry rings on abaking  sheet. Roll out the pastry on a floured
surface and use to line the  rings. Chill for 20 mins. Line the pastry
cases with greaseproof  paper and fill with baking beans. Bake blind
for 10 mins and then  remove the paper and beans. Fill pastry cases
with the chicken  mixture. Roll out the remaining pastry on a lightly
floured surface  and cut our the four lids. Dampen the edges with
water. Press lids on  top of the filling. Seal well and cut a small
hole in the centre of  each pie. Bake for 20 mins and then carefully
remove the pastry  rings. Brush sides and top of pastry with egg yolk
and return to the  oven for about 10 mins until golden brown. Melt the
remaining butter  and brush over the pies. Place pies in the centre of
warmed plates.  Serve with piped mashed potatoes and vegetables. Warm
reserved sauce,  thinning with stock if necessary and pour around pies.
Posted to FOODWINE Digest  by Jane O'Brien <jayohbee@IOL.IE> on Nov
30, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 702
Calories From Fat: 152
Total Fat: 17.2g
Cholesterol: 105.4mg
Sodium: 859.7mg
Potassium: 1929.5mg
Carbohydrates: 98.1g
Fiber: 13.7g
Sugar: 47.2g
Protein: 43.6g