May Soups

Minestrone Monastico

Minestrone Monastico

Minestrone Monastico

3 qt water

3 carrots

3 potatoes

1 cup green beans

2 celery stalks

1 cup dry white beans

3 onions

1 cup olive oil

1 cup dry white wine

1 cup macaroni

Tarragon, fresh minced

Salt and pepper

Cut all the vegetables in small pieces. Add the beans and all vegetables except onions to a pot with the water. Cook covered over medium heat for 1 hour. Saute the onions in some of the olive oil until soft but not brown. After the first hour add the cooked onions, wine, olive oil, macaroni, tarragon, salt and pepper and cook another 15 minutes. [I substituted acini de pepe here, which created a creamy texture the first day, but was not as good the second day.]

Watercress Soup

Watercress Soup

Watercress Soup

2 Tbsp coconut oil

2 leeks, chopped greens and whites

1 bunch fresh watercress

2 potatoes peeled and cubed

2.5 cups water

1 vegetarian bouillon cube

½ cup full fat coconut milk (Chaokoh)

½ tsp white pepper

Chopped fresh chervil

Melt oil in large soup pot. Add leeks and watercress and saute gently for 3 minutes. Add the potatoes and saute one minute more. Add the water and bouillon cube. Bring to a boil and then drop to a simmer. Cover and simmer 30 min. Reserve some potatoes for texture. Puree the remaining soup on high. Return to pot and add the coconut milk. Salt to taste and add fresh chervil. Alternatively you can use 1 tsp Sunny Paris seasoning. 3-4 servings.

Shaker Soup

Shaker Soup

Shaker Soup

1 Tbsp coconut oil or other vegetable oil

1 Tbsp flour

1 6-oz can of tomato paste

1 can of diced tomatoes

1 onion, minced

2 tsp dried dill

1 ¼ cups water

1 cup full fat coconut milk (Chaokoh)

Fresh dill

Melt oil in large soup pot. Add chopped onion and saute until soft but not brown. Add flour and saute a few minutes longer. Add the tomato paste, diced tomatoes, dried dill, and water. Bring to a boil and then turn down to a simmer for 20 minutes. Puree the soup with an immersion blender. Add the coconut milk and blend again. Serve topped with chopped fresh dill.

French Spring Vegetable Soup

French Spring Vegetable Soup

French Spring Vegetable Soup

1.5 Tbsp olive oil

1 leek

1 carrot, sliced in triangles

1 half head of cauliflower chopped in small pieces

1 celeriac, chopped

½ cup green beans, chopped

½ cup frozen peas

½ cup fresh or frozen spinach

3 cups water

1 vegetable bouillon cube

1 diced peeled fresh tomato or 1 can of diced tomatoes

1 tsp of Penzey’s French Bonne Herbs (or mixture of fresh parsley, chervil, thyme)

Salt and pepper to taste

Saute leeks and then the fresh vegetables (except tomatoes) in olive oil for a few minutes. Add water, bouillon cubes, tomatoes, herbs, and salt. Bring to a boil and then reduce heat to a simmer for 1 hour, adding water if necessary. When ready to serve top with additional fresh herbs.

Saint Joseph Chickpea Soup

Saint Joseph Chickpea Soup

Saint Joseph Chickpea Soup

1 can chickpeas

5 cups water

1 can diced tomatoes

1 stalk of celery, diced

1 carrot, diced

2 cloves of garlic minced

½ red pepper, diced

2 Tbsp olive oil

2 vegetarian bouillon cubes

1 bay leaf

Salt and pepper to taste

Add all ingredients to a large stockpot. Bring to a boil and then simmer 1 hr. Remove bay leaf and serve. Typically is served on Mar 19 on his feast day. May be topped with croutons or bread crumbs toasted in olive oil. [The fact that everything is diced makes this soup visually appealing.]

Cream of Asparagus

Cream of Asparagus Soup

Cream of Asparagus Soup

1 qt water

¼ lb asparagus

1 potato, peeled and diced

½ onion, sliced

1 medium carrot

½ cup heavy cream or coconut milk

2 Tbsp butter

Salt and pepper to taste

Cook the vegetables in the boiling salted water until tender. Blend the soup in a blender. Return the soup to the pot, add the heavy cream or coconut milk, butter, salt and pepper. Bring to a boil. Reduce to medium and cover for 10 minutes.

Cuban Black Bean

Cuban Black Bean

Cuban Black Bean Soup

½ lb dried black beans

6 cups water

¼ olive oil

1 ½ onions, diced

½ bell pepper, chopped

3 garlic cloves, minced

½ tsp thyme

¼ tsp oregano

1 bay leaf

1 ½ tsp sugar

2 tsp vinegar

Pinch of cumin

Salt and pepper to taste

Soak the beans overnight. Rinse the beans and discard the water. Place the beans and the water in a large soup pot. Bring to a boil, lower the heat, cover, and cook for 1 hour or until the beans are tender.

Saute the onions, pepper, and garlic cloves in the olive oil in a separate pot for 2-3 min. Puree ½ cup of the cooked beans in a blender. Add the puree to the sautéed vegetables and mix. Add all back to the bean pot. Add thyme, oregano, bay leaf, sugar, vinegar, salt, pepper, and cumin. Stir well and simmer 50 min more. Remove bay leaf and serve.

Sorrel Soup/Pottage Germiny

Sorrel Soup/Pottage Germiny

Sorrel Soup/Potage Germiny

4 cups vegetable or chicken stock or bouillon cubes

2 Tbsp butter or vegetable oil

2.5 cups of shredded sorrel

2 Tbsp chopped fresh chervil

2 egg yolks

1 cup cream or coconut milk

Salt and pepper to taste

Place the stock in a large soup pot and cook over medium low heat. Place the oil in a skillet and cook sorrel over medium heat until it breaks down into fine slurry. Add chopped chervil and cook 1-2 min more. If using yolks mix them with cream in a separate bowl. Add a small amount of hot stock to temper the egg yolks and then whisk the combined mixture back into the stock in the pot. (I used three egg whites in more of an egg drop version.) Add the sorrel/chervil and salt and pepper to taste. Serve hot or cold depending on the season.

Pottage Clamart (Turnip-Leek)

Potage Clamart (Turnip Leek Potage)

Potage Clamart (Turnip Leek Potage)

6 Tbsp oil or butter

1 cup fresh peas

1 carrot

1 turnip

2 leeks

1 quart water

1 vegetable bouillon cube

Salt to taste

1 tsp dried thyme

1 tsp dried rosemary

1 egg yolk

2 tsp heavy cream or coconut milk

Cut carrot, turnip, and leek into thin slices. Pour the oil in the soup pot and add the peas, carrot, turnip, and leeks. Cook slowly over very low heat for 2 minutes, stirring continuously. Add 1 quart of water, bouillon, and spices. Cook the soup slowly for 30 minutes covered. Turn off the heat and let stand 15 minutes. Blend the soup in a blender. Add the egg yolk and cream to the blender, if desired to add creaminess to the soup. Garnish with fresh chervil or hard boiled eggs if desired.

Wild Rice Soup

Wild Rice Soup

Wild Rice Soup

4 cups vegetable or mushroom broth

½ cup water

1 cup dry sherry

3 shallots

½ cup mushrooms

1 cup wild rice

Salt and pepper

½ cup light cream

½ cup chopped chervil or parsley

2 tsp chopped fresh thyme

Pinch of dry mustard

In a soup pot, pour the broth, sherry, and water and bring to a light boil. Add the shallots, mushrooms, wild rice, salt, and white pepper. Reduce the heat to medium. Cover the pot and cook slowly for 35-40 minutes. Check to see that the rice is well cooked; if not, cook for another 5 minutes or so. Check the seasonings also. Add more broth if necessary. Add the cream, thyme, and pinch of dry mustard. Stir the soup thoroughly. Cover the pot and simmer the soup for another 10 minutes. Serve immediately, or refrigerate it for 2 hours and serve cold.

Saint Bertille Soup

Saint Bertille Soup components are a collection of leafy herbs

Saint Bertille Soup

Saint Bertille Herb Soup

1 small head leaf lettuce

1 bunch sorrel

1 cup chopped parsley

10 scallions or 2 leeks

1 bunch watercress

Butter

1 ½ quarts water or vegetable stock

1 cup white wine

½ cup heavy cream or half-and-half

1 egg yolk

½ cup chervil

Salt and pepper to taste

Shred the lettuce and the sorrel. Chop the parsley, scallions, and watercress into small pieces. Melt the butter in the soup pot, add the chopped greens, and cook slowly for a few minutes over low heat. Stir continually. Add the water (or stock) and the wine. Cover the pot and cook for about 40 minutes. Remove the pot from the heat, add the cream, beaten egg, chervil, salt, and pepper. Blend well in a blender. Reheat the soup for a few minutes, but do not allow it to boil. Refrigerate the soup and serve cold. Or can be served hot with French bread.

Escarole White Bean

Escarole White Bean

Escarole and Bean Minestra

4 Tbsp olive oil

½ large yellow onion

3 garlic cloves, minced

1 large turnip, diced

2 tomatoes, peeled and chopped

1 cup precooked white beans or a 16-oz can

3 ½ cups water

½ cup white wine

1 medium sized head of escarole

Salt and pepper to taste

Grated parmesan cheese

In a large soup pot, saute the onion in the oil for a minute or two. Add the minced garlic and mix it well with the onion. Stirring often. Add the turnip and tomatoes. Cook the soup over medium heat for 5 minutes, stirring often. Add the precooked beans, water, and wine. Stir the soup and bring it to a boil. Add the escarole and cook the soup over medium heat for about 25 minutes. Add the salt and pepper and simmer for another 10 minutes. Serve hot. You may sprinkle some grated cheese on top.

June Soups

Three Peppers Soup

Three Peppers Soup

Three Peppers Soup

3 peppers (1 red, 1 yellow, 1 green)

4 garlic cloves

5 tsp olive oil

5 cups beef or vegetable stock

1/3 tsp saffron

8 slices bread (2 per person)

4 eggs (1 per person)

Salt and white pepper to taste

Paprika

Broil the peppers. Let them cool and peel them. Cut them in long, thin strips. Peel and chop garlic cloves. Heat the oil in a soup pot and add the peppers and garlic. Cook for 1 minute, stirring continually. Add the stock and saffron, stir some more, cover the pot, and cook over moderate heat for 30 minutes. Toast the bread slices. Break the eggs and place them individually one by one into the soup, carefully to keep them whole. Add salt and pepper if desired. Turn off the heat. Cover the pot and let the soup rest for 5 minutes, until the egg whites are cooked. Carefully place 2 slices of bread into each soup bowl, place 1 egg on top, and then cover them with the rest of the soup. Sprinkle some paprika on top and serve immediately.

Cherbah

Cherbah

Cherbah

¼ cup olive oil

3 onions, sliced

6 tomatoes, peeled and coarsely chopped

3 garlic cloves, chopped

1 6-oz jar of pimentos, chopped

½ cup finely chopped mint

6 cups stock (vegetable or meat)

4 Tbsp lemon juice

Egg yolk, beaten

6 bread slices

Salt and pepper to taste

Heat the olive oil in a soup pot. Add the onions, tomatoes, and garlic. Saute for 3 minutes, stirring frequently. Add the pimientos and mint and mix well. Immediately afterward, add the stock and lemon juice and bring to a boil. Cover the soup, lower the heat to low-medium, and simmer for 30 minutes. Add the seasonings and blend the beaten yolk with 4 Tbsp of the soup. Add this egg mixture to the soup and stir vigorously so it all blends well. Serve the soup hot over 1 slice of bread in the center of each serving.

Greek Spartan Soup

Greek Spartan Soup

4 cups beef broth

8 cups water

2 leeks, sliced julienne style

2 carrots, sliced julienne style

1 celery stalk, thinly sliced

1 small cabbage, shredded

1 large onion, sliced

1 garlic clove, minced

2 lemons

4 eggs

Salt and pepper to taste

Pour the broth and water into a large soup pot. Add all the vegetables and bring to a gentle boil. Lower the heat to low-medium and simmer the soup for 1 ½ hrs, covered. Add more water, if needed. Skim all the white part that rises in the soup carefully and discard it. Squeeze the juice from the 2 lemons and add it to the soup. Beat the eggs carefully and mix them with the soup. Add the seasonings and stir quickly for 2-3 minutes. Serve the soup immediately. [This soup was not very filling. Add potatoes would make it more of a meal.]

Salmon Chowder

Salmon Chowder

Cold Salmon Chowder

2 cups unsweetened original soy milk

½ onion, sliced

1 celery stalk, sliced

1 small red pepper, diced

1 cup fresh salmon, lightly poached

½ cup light cream (coconut milk)

2 tsp dry sherry

Salt and white pepper to taste

Cucumber slices as garnish

Chopped dill as garnish

Pour the soy milk into a soup pot and cook thinly sliced vegetables for 10 min, stirring continually. Remove all the bones and skin from the salmon, flake it, and add it to the soup. Add the cream (coconut milk), sherry, and seasonings. If you wish to serve chilled, chill overnight and serve with cucumber slices and chopped fresh dill. [Personally, I thought it was better hot with soy milk only.]

Okra Soup

Okra Soup

Okra Soup

½ onion chopped

¾ cup of okra, sliced

1 celery stalk, chopped

4 cups water

1 bouillon cube

2 Tbsp medium grain rice

¼ cup corn kernels

¼ cup tomato juice or sauce

Salt and pepper

Pinch of cayenne pepper

Put the vegetables in a pot with the water. Bring to a boil and add the bouillon, rice, tomato juice, and seasonings. Stir well, reduce heat, and cook for 1 hour stirring occasionally. Salt and pepper to taste. I added Cajun seasonings and Tabasco chipotle. Adding shrimp or fish is also an option.

July Soups

Cream of Fennel Soup

Cream of Fennel

Cream of Fennel

1 leek, thinly sliced

1/6 cup olive oil

2 garlic cloves, minced

2 fennel bulbs thinly sliced

4 tomatoes, peeled, seeded, and chopped

3 cups vegetable stock (Knorr)

Greens of the fennel, only the soft tops, finely chopped

½ cup cream (coconut milk)

Saute the leeks in oil until tender. Add the garlic and fennel. Stir well, and cook for a few minutes until soft. Add the tomatoes. Stir well and cook over moderate heat until the tomatoes are dissolved into a sauce. Add stock. Bring to a boil and then reduce to medium for 15 minutes. Blend the soup and return it to the pot. Add the green tops, cream, and salt and pepper. Bring to a boil and then turn off the heat, cover, and rest for 10 min. This soup can be also served cold using yogurt (or non-dairy yogurt) instead of cream. [I decided to make it more filling by adding maccheroni.]

Neapolitan Zucchini Soup

Neapolitan Zucchini Soup

Neapolitan Zucchini Soup

3 small zucchinis, sliced and halved

1 ½ Tbsp olive oil

3 cups vegetable stock

2 eggs

Salt and pepper to taste

2 Tbsp grated Parmesan cheese

Parsley and basil, finely chopped

Place finely sliced zucchinis in a soup pot. Add the olive oil and cook slowly over low heat for 5 min. Add the water, salt and pepper and bring to a boil. Cook until the zucchinis are tender over medium heat (about 20 min). Cover the pot. Beat the eggs in a bowl, add the cheese, parsley, and basil and mix thoroughly. Add the mixture to the soup and stir. Cook another 4-5 min.

Gumbo Pottage

gumbo pottage

Gumbo Pottage

1/6 cup olive oil

1 onion chopped

1 garlic clove, chopped

2 cups fish stock

1 cup white wine

½ can of tomato paste

15 string beans

4 okra, sliced

1 carrot, sliced

1 Tbsp brown sugar

¼ parsley, chopped

Salt and pepper to taste

Pour the oil into a large soup pot. Add onion and garlic. Saute over low heat for 2 minutes, stirring often to keep garlic from browning. Add stock, wine, and tomato paste. Stir well, raise heat to medium and bring the soup to a boil. Add the beans, okra, carrot, sugar, parsley, salt and pepper. Stir and cover. Cook for 30 minutes on medium. Add hot sauce to taste. [I added some shrimp to cook in the residual heat of the soup for 3 min.]

Parsley Soup

Parsley Soup

Parsley Soup

4 medium tomatoes

5 Tbsp olive oil

1 leek, finely chopped

1 onion, chopped and minced

4 garlic cloves, minced

1 cup dry white wine

4 ½ cups water

Salt and pepper to taste

1 big bunch of Italian parsley, finely chopped

Wash the tomatoes. Boil them for a few minutes and then peel. Slice them lengthwise and discard the seeds. Pour the olive oil into a soup pot. Add the leek and onion and saute for a few minutes, until they begin to turn golden. Add the tomatoes, garlic, wine, water, salt, and pepper. Allow to boil over low-medium heat for 20 minutes. Add the parsley and continue cooking for another 10 minutes. Blend the soup in a blender. Serve hot or refrigerate for a few hours and serve cold. [To me this soup would make a great sauce for pasta, fish, or chicken.]

Saint Seraphim Soup

Saint Seraphim Soup

Saint Seraphim Soup

2 Tbsp butter or oil

½ cup rice

3 ½ cups boiling water

1 carrot, grated

½ onion, sliced

½ green pepper, diced

1 Tbsp parsley, chopped

Salt and pepper to taste

Pinch of saffron

Melt butter or oil in soup pot and add the rice, stirring one minute. Immediately add boiling water, carrot, onion, green pepper, saffron, and parsley. Cook the soup over low heat, covered, for 30-40 minutes, until rice is tender. Add salt and pepper to taste.

Lentil-Chard Soup

I like to use the Umbrian lentils or French green lentils for soup and pilafs because they maintain their texture rather than the red and yellow lentils that are more appropriate for Indian dals.

Lentil-Chard Soup

Using the colorful red chard stems in soup is a great way to use them

2 Tbsp olive oil

2 garlic cloves, minced

½ onion, thinly sliced

1 carrot, cut in wedges

¼ cup French or green lentils

3 cups water

4 Swiss chard leaves finely chopped

1 chicken or vegetable bouillon cube

1 Tbsp balsamic vinegar

Salt and pepper to taste

Pour the oil into a soup pot and saute garlic, onion, and carrot on medium heat until golden. Add the lentils, water, chard, and bouillon cube. Cover and cook over medium heat for 30 minutes. Add the vinegar, salt, and pepper. Stir well, simmer another 5-10 minutes, and serve hot.

Butternut and Black Bean Soups

I would like to begin a new thread on The Pie-biting Frog about soup. I started a project earlier this year to cook seasonal vegetarian and vegan soups for my wife from a book called Twelve Months of Monastery Soups I found in our local used book store Kaboom Books. Like Mark Bittman's "flexitarianism" I've been gradually shifting toward eating vegetarian until after 5 p.m. I've always enjoyed eating flavorful vegetables and making this shift supports my health, saves money, and is more sustainable for the environment (because meat production is 10-100 times more intensive than vegetable production in terms of water use). I try to buy buy as much of my eggs and meat from local farmers who pasture raise their animals, so that I minimize the suffering of factory meat production. Because the book is organized by months with vegetables that are seasonal in that month, it makes it easy to shop for ingredients in the farmer's market and to practice mindfulness/being in the present moment at the same time.

While most of the soups I've been cooking lately have tomatoes, potatoes, eggplant, zucchini, and squash, today's two soups could be served in the fall/winter when winter squash and beans are seasonal. I've been storing butternuts for several months. They have transpired some of their mass, which makes them have a more concentrated flavor.

Butternut Squash Soup (Emeril Lagasse)

Butternut soup just before pureeing

Ingredients

1 Butternut squash, about 2 pounds

2 tablespoons peanut oil

1 cup chopped onion

1 1/2 teaspoons chopped garlic

3 to 4 carrots thinly sliced or diced

1/2 teaspoons ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1 finely minced jalapeno pepper

4 cups chicken stock

1/2 to 1 cup of white wine

Directions

Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, chicken stock and wine (if needed add extra stock or water so that almost all the squash is covered.) Bring to a boil, reduce heat and simmer uncovered for 15- 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth.

Black Bean Soup

French Black Bean soup is topped with crumbled eggs

Ingredients

1 cup dried or 1 lg can of black beans 

1 Tbsp olive oil

½ onion, chopped

1 celery stalk, chopped

1 qt water

¼ cup rice

Juice of one lemon

Salt and pepper to tastes

2 Tbsp flour

2 hard-boiled eggs, chopped

Soak the black beans overnight. Rinse them in cold water and drain. Place 1 Tbsp butter in the soup pot and saute the onion for a few minutes. Add the soaked beans, celery, and water. Bring to a boil, then reduce to medium-low. Cook slowly for 1 ½ hrs, stirring occasionally. When the beans are tender* add the rice, lemon juice, salt, pepper, and more water if necessary. Cover the pot and cook another 30 minutes. Make a quick light roux from the remaining 1 Tbsp oil and flour. Whisk the roux into the soup. To add creaminess, blend a small portion of the soup and return to the pot. Serve topped with chopped hard-boiled eggs.

*The outer skin of beans will toughen after adding acid, so always fully cook beans before adding acidic liquids.

A Little Bird Told Me

Pie Birds

I'm sure that everyone has heard the nursery school rhyme about "four and twenty blackbirds baked into a pie" that references the live birds baked into a trencher released unharmed as an amusement for the lords and ladies, but what about a pie bird? Pie birds are ceramic objects that can be baked into the upper crust of a pie that vent steam during cooking.

They evolved over time from simple pie funnels that originated during the Victorian period. 

Shapes now range from the simple black bird shape to complex tableaux. I've got a few. Some of them are collectable including those of Stuart Blass. 

Stuart Blass Pie Birds

  

Here's a great-looking meat pie that I found while looking for images of pie birds:

 

Four & twenty chicken & ham pie

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(7 ratings)

By Good Food

Cooking time

Prep:30 minsCook:1 hr, 45 minsPlus cooling and chilling

Skill level

For the keen cook

Servings

Cuts into 12-15 slices

Ingredients

• 1 large onion, chopped
• 1 tbsp butter, plus extra for greasing
• 1 tbsp chopped sage
• 1 tsp ground mace
• 300g boneless, skinless chicken thighs (about 3)
• 1kg cooked ham, trimmed of fat and thickly sliced
• 50g shelled pistachios
• 50g cranberries (fresh or frozen)
• 50g dried apricots, diced
• 3 tbsp chopped parsley
• good grating nutmeg
• 700g skinless chicken breasts, halved to thin
• chutney and salad to serve, (optional)

For the pastry

• 375g plain white flour
• 375g strong white flour
• 140g butter
• 175g lard
• 1 egg, beaten

For the jelly

• 3 gelatine leaves
• 500ml strong chicken stock, heated

Method

1. Soften the onion in the butter with the sage and mace. Cool for a few mins while you whizz the chicken thighs and 300g of the ham in a food processor until minced. Scrape into a large bowl and stir in the softened onion, pistachios, cranberries, apricots and parsley. Season with nutmeg, lots of black pepper and some salt.
2. Grease a deep, 20cm round springform or loose-bottomed tin, then line with baking parchment. To make the pastry, mix together the flours and 2 tsp salt in a large bowl, then make a well in the centre. Put the butter and lard into a small pan with 200ml water and very gently melt. Once melted, turn up the heat and when just bubbling, pour into the well and stir with a wooden spoon to a dough – don’t worry if some powdery bits remain.
3. Once cool enough to handle, knead in the bowl until the dough comes together, then tip onto your work surface. Set aside a third, wrapped in a clean tea towel to keep it as warm and pliable as possible, while you quickly roll the remaining dough into a large circle – big enough to line the tin with a little overhanging.
4. Ease the circle into the tin, pressing evenly into the corners and side – you can be rough with it. Evenly cover the base with half the remaining sliced ham, followed by half the chicken breasts and half the mince mixture, pressing firmly to pack. Repeat with the remaining ham and chicken, then a rounded dome of mince. Put a pie funnel, if you have one, on the top.
5. Roll the reserved dough to a circle large enough to easily cover the pie, cutting out a hole (if using a pie funnel). Brush the edge of the pie with some beaten egg and top with the pastry lid. Press to seal the edges before trimming the excess. Crimp the edges between your thumb and forefinger to seal thoroughly, then make a small hole in the middle to let steam escape (if not using a pie funnel). Brush the top of the pie with more beaten egg.
6. Heat oven to 200C/180 fan/gas 6. Bake the pie for 1 hr. Very, very carefully remove the pie from its tin, brush the top and side with more egg and bake for another 30 mins until browned and crisp. Leave to cool completely before chilling.
7. To make the jelly, soak the gelatine in cold water for 5-10 mins until soft. Squeeze out any excess water from the gelatine, then dissolve in the hot stock. Once cooled, carefully pour into your chilled pie through the small hole, using a funnel, until full – you may not need all the stock. Chill the pie for a few hrs. Serve with chutney and salad, if you like.

Recipe from Good Food magazine, December 2012

 http://www.bbcgoodfood.com/recipes/2762678/four-and-twenty-chicken-and-ham-pie