A Scandanavian Pastellum (Chicken in pastry):
[M25 from le Menagier]
Chicks may be placed in pastry, back down and breast up, and broad slices of bacon on the breast; and then cover.
Item, in the Lombardy fashion, when the chicks are plucked and prepared, have beaten eggs, both yolks and whites, with verjuice and powdered spices, and moisten your chicks in it: then put in pastry with slices of bacon as above.

See also An Early XIII Century Northern-European Cookbook, D3
Recipe Thirty-How one prepares a chicken in a pie (pastellum).
One should cut in two a young chicken and wrap it with whole leaves of sage, add cut bacon, and salt. And wrap the chicken in dough and bake in an oven like bread. In the same way one can make all kinds of fish pies and pies of fowl and other meats.

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Originally posted by Anne-Marie:
oops, I notice that this uses bacon. I have used "turkey ham" with good results too....

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Not a problem, I'm accustomed to dancing around food allergies. I'm lucky, my sister is allergic to wheat, much tougher to avoid.

Do you have a crust recipe you'd share? I've made meat pies for years, but end up buying crusts because mine aren't good.

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Originally posted by Bob Hurley:
[B] Do you have a crust recipe you'd share? I've made meat pies for years, but end up buying crusts because mine aren't good.
B]

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(she says sheepishly)....I usually buy mine as well. Pillsbury ReadyCrust is my fave.

I can also make a just fine pie crust myself, but since mine uses butter, its actually cheaper and faster to use the ReadyCrust.

If you use the recipe in the BetterHomes and Gardens cookbook (which is where mine comes from) and make it in the cuisniart, the glutens develop so the crust is just tough enough to travel exceptionally well, but not so tough its unpleasant.

let me know if you need more specifics than that .