Cornish Caudle Pie

A chicken dish with a pastry lid. It is based on a medival recipe in a modern twist.

One of my small cookbooks I bought at the Giant's Causeway in Northern Ireland, has Dairy written on the front. At first I thought what has chicken to do with dairy?

It is easy to prepare, but you have to consider the cooling time after the first round in the oven. On a hot dish, working with puff pastry is more or less impossible.

Recipe for 3:

3 chicken thighs

Butter, oil

1 large onion

140 ml milk

140 ml double cream

2 eggs

A bunch of parsley

Nutmeg, chicken seasoning, pepper

1 roll puff pastry

Preheat the oven 180 C.

Cut the onion and sauté it in butter and oil, season. Put in the bottom of the baking dish.

Season the chicken and brown it on both sides in the pan. Put on top of the onions.

Pour milk in the pan, nutmeg, chopped parsley, salt and pepper and cook for 2 min. Pour over the chicken.

Cover the dish with aluminum foil and bake for 25 min. Take the dish out and let it cool down.

 

That takes about 1 hour in a cold place (balcony in January).

Preheat the oven 200 C fan.

Unroll the puff pastry. Place strips around the baking dish wall. Wet it with some water and press the lid on top. Cut a hole in the middle.

Mix eggs with cream and brush a little on top of the pastry. Bake it for 15 minutes. Take the dish out and reduce the heat to 150 C fan.

Use a funnel and mix eggs with cream and try to get it under the pastry.

Bake for 15 more minutes, then take it out and let it sit for 10 minutes to set before serving.