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                                             THIS WEEK'S RECIPE - no 77

Chicken Ham & Egg Pie
Delicious served hot or cold
You will need:
8oz shortcrust pastry
2 oz. Butter
2 oz. Mushrooms
½ teaspoon thyme
1 medium-sized onion
Salt & pepper
4 oz. Cooked chicken
2 oz ham
1 hard- boiled egg
A little milk to glaze

Divide the pastry in half. Line an 8 inch tart plate with half the pastry. Heat the butter in a pan, add the thyme, chopped mushrooms and onion, and season with salt and pepper. Simmer for 2 minutes. Stir in the chopped chicken, ham and egg. Turn into the pastry-lined plate and leave to cool. Moisten the edges of the pastry with water, and cover with remaining pastry. Flute the edges. Brush with milk and slit the top. Bake in a moderate over (190C, Gas Mark 5)for 40 minutes.

Recipe of the Week

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