This recipe for Chicken Dinner Pot Pie brings together pastry for a double-crust 9-inch pie, 2 tablespoons butter, 2 tablespoons flour in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 6 servings.
Recipe handed down from my great grandmother. Individual pasties were often made for lunches for the men in the fields or on the seas.
This was handed to me by a Bulgarian Lady, who ran a restaurant/Pub near my University, frequented by lots of students. This is rich, filling and a bit time consuming, but really worth the effort. This makes a lot for a hungry crowd.
This is The Australian Traditional Meat pie! usually eaten for lunch for just watching the aussie rules footy. You can make 1 big meat pie or more little ones from this recipe!
LAKROR ME KUNGULL: The pumpkin (Kungull) family is a large family and have many vegetables included into it. We have two main ones that we make into pies in our village – this recipe is for Kungull i vogel Lakror which translates to a courgette pie. Then, more common in the summer is Kungull i madh Lakror which is Squash or Pumpkin pie. The Lakror me Kungull recipes have different names and can be made in two different ways. If you make the recipe with eggs and flour like this recipe then it is known as a Lakror. If you make the recipe with filo pastry (like my spinach pie recipe) then it is known as a Pite (or in some cases even byrek). The ‘i vogel’ and ‘e madh’ refer to a small or large pumpkin vegetable – courgette vs squash for example. Well, hopefully all this pie talk has got your ready for my recipe!
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