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Cornish Chicken Pie




Source of Recipe


the web


List of Ingredients




4 Chicken Portions
225g (8 oz) Puff Pastry
150ml (¼ pint) Milk
150ml (¼ pint) Sour Cream
1 medium Onion
2 Eggs
6 Spring Onions
15g (½ oz) Butter
2 tbsp Fresh Parsley
1 tsp Vegetable Oil



Recipe



Pre-heat oven to 180°C: 350°F: Gas 4.
Heat the butter and oil in a frying pan, add the finely chopped onion, cook over a low heat until transparent.
Place into a 1 litre (2 pint) pie dish.
Fry the skinned and boned chicken and cook until lightly browned.
Place on top of the onion in a single layer.
Place the milk, spring onions and parsley to the pan, bring to the boil, simmer for 2-3 minutes, then pour over the chicken.
Cover with foil. bake for 30 minutes or until the chicken is tender.
Remove from the oven and allow to cool.
Roll out the pastry on a lightly floured surface until just larger than the pie dish.
Cut a strip from all round the edge of the pastry.
Place the strip on the rim of the pie dish, moisten, then place the pastry lid on top.
Beat the eggs and sour cream together and brush the top of the pie. (reserve the remainder)
Crimp the edges, make a hole in the pastry to allow steam to escape.
Pre-heat oven to 220°C: 425°F: Gas 7.
Bake for 15-20 minutes or until a light golden brown.
Reduce the temperature to 180 °C / 350 F / Gas
Pour in the egg and sour cream mixture into the pie through the hole.
Shake the dish to spread the mixture. return the pie to the oven for 15 minutes.
Allow to stand in a warm place for 5-10 minutes before serving or serve cold.