Chicken Charter Pie
|Butter||2 Ounce (50 Gram /0.5 Cup)|
|Onion||1 , finely chopped|
|Milk||1⁄4 Pint (150 Milliliter /2/3 Cup)|
|Sour cream||1⁄4 Pint (150 Milliliter /2/3 Cup)|
|Spring onion||4 , quartered (Scallion)|
|Fresh parsley leaves||3⁄4 Ounce, finely chopped (20 Gram /0.75 Cup)|
|Puff pastry||8 Ounce (225 Gram)|
|Eggs||2 , beaten (Plus Extra For Glazing)|
|Double heavy cream||4 Fluid Ounce (120 Milliliter /0.5 Cup)|
|Ground black pepper||To Taste|
1. Melt the butter in a heavy, shallow pan, then brown the chicken legs on all sides. Transfer to a plate.
2. Add the chopped onion to the pan and cook until just softened but not browned. Stir in the milk, sour cream, spring onions, parsley and seasoning. Bring to the boil, then simmer for 2 minutes.
3. Return the chicken to the pan with any juices, cover tightly and cook very gently for about 30 minutes. Transfer the chicken and sauce mixture to a 1.2 litre/2 pint/5 cup pie dish and leave to cool.
4. Meanwhile, roll out the pastry until about 2cm/3/4in larger all round than the top of the pie dish. Leave the pastry to relax while the chicken is cooling.
5. Preheat the oven to 220°C/425°F/ Gas 7. Cut off a narrow strip around the edge of the pastry, then place the strip on the edge of the pie dish. Moisten the strip with a little water, then cover the dish with the pastry. Press the edges together to seal. Trim and neatly crimp the edge all round.
6. Make a hole in the centre of the pastry and insert a small funnel of foil. Brush the pastry with beaten egg, then bake for 15-20 minutes.
7. Reduce the oven temperature to 180°C/350°F/Gas 4. Mix the cream and eggs, then carefully pour into the pie through the funnel. Gently shake the pie dish to evenly distribute the cream mixture, then return the pie to the oven for a further 7 minutes. Let the pie cool for 5-10 minutes before serving warm, or serve it cold.