Name: Chicken and Ham Pie
Ingredients: 1/2 oz Butter; 1 tb Oil; 1 Onion, finely chopped; 4 Boneless chicken thighs, skinned; 4 oz Cooked ham, diced; 2 Courgettes, sliced; 1 tb Plain flour; 2 tb Fresh parsley, chopped; 5 fl Milk; Salt and black pepper; 8 oz Puff pastry, thawed if frozen; 5 fl Soured cream; 2 md Eggs; Beaten egg to glaze

The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Pies	4	Servings

INGREDIENTS

1/2	oz	Butter
1	tb	Oil
1		Onion, finely chopped
4		Boneless chicken thighs, skinned
4	oz	Cooked ham, diced
2		Courgettes, sliced
1	tb	Plain flour
2	tb	Fresh parsley, chopped
5	fl	Milk
		Salt and black pepper
8	oz	Puff pastry, thawed if frozen
5	fl	Soured cream
2	md	Eggs
		Beaten egg to glaze

INSTRUCTIONS

Heat the butter and oil in a frying pan. Add the onion and cook for 5
minutes. Add chicken and cook until browned on all sides. Set oven
180C/350F (Mark 4).
Using a slotted spoon, transfer the chicken and onions to a 11l (2Pt) pie
dish and arrange the ham and courgettes on top.
Add flour to the pan and cook for a few seconds. Stir in the parsley and
gradually add the milk, stirring until sauce thickens. Season. Pour over
the chicken mixture, cover with foil and bake for 30 mins until chicken is
cooked. Leave to cool.
Raise oven temperature to 400F,200C (Mark 6). Roll out the pastry to about
cm (2in) larger than the pie dish.
Beat together cream and eggs and stir into chicken mixture. Cut a strip of
pastry, moisten, and fit around edge of pie dish. Cover with remaining
pastry and score across top to decorate.
Brush with beaten egg and bake for 20 or 30 minutes. Stand for 10 minutes
before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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