INGREDIENTS

INSTRUCTIONS

HERB CRUST
FILLING
ESSENCE OF EMERIL SHOW #EE2294
Preheat the oven 375 degrees F. In a bowl combine the flour, salt and
herbs. Cut the lard in and work it through with your hands until the
mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time,
working he dough until you have a smooth ball of dough. Wrap the dough in
plastic wrap and refrigerate for 30 minutes. Remove the dough from the
refrigerator and place it on a lightly floured surface.
For each crust, roll out the dough on the floured surface into a circle
about 1/4-inches in diameter and 1/8-inch thick. Gently fold one of the
circles in half and then in half again so that you can lift it without
tearing the dough.
Unfold the dough into 9-inch pan. Reserve the other dough circle for the
top of the pie. For the filling. In a saute pan, heat the olive oil. When
the pan is smoking hot, saute the onions and celery for 1 to 2 minutes.
Remove from the heat. In a mixing bowl, combine the chicken, corn,
potatoes, and peas together. Mix in the saut.ed onions and celery. Add the
veloute sauce and mix until all the ingredients are incorporated together.
Stir in the parsley. Season with salt and pepper. Spoon the filling into
the pie shell.
Place the dough circle on top of the filling, crimping the sides of the
crust to seal. Make a couple of slashes across the top of the crust. Bake
the pie for 30 to 35 minutes or until the crust is golden brown and the
potatoes are tender. Place a slice of the pie in the center of a plate.
Garnish with parsley and Essence.
Yield: 1 9-inch pie
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998

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