Chicken
Cornwall, England
Serves 4
4 boned and skinned Chicken breasts
225g / 8oz Puff Pastry
150ml / ¼pint Milk
150ml / ¼pint Sour Cream
1 medium Onion, peled and finely chopped
2 Eggs
6 Spring Onions, trimmed and sliced
15g / ½oz Butter
2tbs / 30g Fresh Parsley
1tsp / 5ml Vegetable Oil
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 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 Mark 7.
Bake for 15-20 minutes or until a light golden brown.
Reduce the temperature to 180°C / 350oF / Gas Mark 4
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.