6 oz Shortcrust pastry

      1 x  Chicken, about 4 lb*

      4 x  Slices ham steak

      4 x  Large leeks, cleaned/chopped

      1 x  Med. onion

      1 x  Salt and pepper

      1 pn Ground mace or nutmeg

    300 ml Chicken stock

    125 ml Double cream

  *Jointed, chopped and boned.
  .
  Make the pastry and leave it in a cold place to rest.  Meanwhile prepare
  the pie.  IN a deep 1 - 1 1/2 quart dish, place layers of the chicken,
  the ham, leeks and onion or shallot, adding the mace, nutmeg and
  seasoning, then repeating the layers until the dish is full.  Add the
  stock, then dampen the edges of the dish before rolling out the pastry to
  the required size.  Place the pastry over the pie and press the edges down
  well.  Crimp them with a fork.  Make a small hole in the center.  Roll out
  the scraps of pastry and form a leaf or rosette for the top.  Place this
  very lightly over the small hole.  Brush the pastry with milk, and bake at
  moderate heat, 350F, for 25-30 minutes.  Cover the pastry with damp
  greaseproof paper when partially cooked if the top seems to be getting too
  brown.  Gently heat the cream.  When pie is cooked, remove from oven.
  Carefully lift off the rosette and pour the cream in through the hole.
  Put back the rosette and serve.  (This pie forms a delicious soft jelly
  when cold.)