traditional recipe from Yorkshire, Yorkshire Giblet Pie makes an excellent family supper served with mashed potatoes and buttered cabbage.
4 oz. fresh breadcrumbs
1 teaspoon salt
2 tablespoons suet
½ teaspoon dried sage
5 fl. oz. chicken stock
1 lb. onions, boiled until tender, drained and chopped giblets from a duck, goose or turkey, cooked and drained 6 oz. Shortcrust Pastry I 1 egg, lightly beaten
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
In a large mixing bowl, combine the breadcrumbs, salt, suet, sage and chicken stock. Add the onions and stir well with a wooden spoon.
Place the giblets in an 8-inch pie dish. Spread the breadcrumb mixture over the giblets.
On a lightly floured surface, roll out the pastry dough to |-inch thick. Cut out a strip of the dough J-inch wide and long enough to fit around the rim of the dish. Moisten the rim of the dish with cold water and press the dough strip over the rim. Cut the remaining dough into an 8-inch circle. Lift the dough circle on to the rolling pin and lay it over the pie.
Crimp the edges of the dough together to seal the pie. Using a pastry brush, brush the dough with the egg. Place the dish in the oven and bake for 30 minutes or until the pastry is golden brown.
Remove the dish from the oven and serve the pie at once, straight from the dish.