Cornish Recipes - Cornish Chicken Pie

 

Another recipe based upon the Cornish Game Chicken, delicious, moist and piping hot - perfect for a winter afternoon seved with mashed parsnip and potatoe.

Ingredients:

4 portions of boneless skinless chicken (about 500g for 4 people this could be breast or leg meat)

225g Puff Pastry

150ml Milk

150ml Sour Cream

1 Onion

2 Eggs

6 Spring Onions

15g Butter

2 tbsp Fresh Parsley

1 tsp Vegetable Oil

Method:

1. Preheat the oven to 180C/350F

2. Heat the butter and oil in a frying pan. Add the finely chopped onion, cook over a low heat for about 5-10mins till nearly clear.

3. Place into a pie dish (big enough to hold 1litre/2 pints.

4. Lightly fry the chicken untill browned.

5. Put into the pie dish ontop of the onion.

6. Next pour the milk, spring onions and parsley into the pan bringing to the boil for 5 mins.

7. Pour the pans contents into the pie dish.

8. Cover the dish with tin foil and put into the oven untill chicken is tender ( about 25mins).

9. Once cooked allow the dish to cool, meanwhile roll out the puff pastry ( on a floured surface) till it is surcurlar in shape and slightly larger than the pie dish. Place on top of the dish.

10. Increase the oven temperature to 220C/425F

11. Beat the eggs and sour cream together and brush on top of the pastry. Keeping the lefts overs for later. Make a hole in the center of the pie and crimp the edges.

12. Bake for 15mins.

13. Pour in any of the remaining sour cream and egg mixture through the hole in the pie, lightly tip the dish from side to side to spread the mixture.

14. Bake again for 10 mins - but reduce the heat to 200C.

15. Once cooked, let it stand for a few minutes before serving.

Note: It is also delisious cold!

 

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