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Since this dish comes from Cornwall, England, rich heavy cream is used in the filling.

4 tablespoons butter
4 chicken legs
1 onion, finely chopped
2/3 cup milk
2/3 cup sour cream
4 scallions, quartered
3/4 ounce fresh parsley, finely chopped
8 ounces frozen puff pastry, defrosted
1/2 cup heavy cream
2 eggs, beaten, plus extra for glazing salt and black pepper


1. Melt the butter in a heavy, shallow pan, then brown the chicken legs. Transfer them to a plate.

2. Add the chopped onion to the pan and cook until softened but not browned. Stir the milk, sour cream, scallions, parsley and seasoning into the pan, bring to a boil, then simmer for a couple of minutes.

3. Return the chicken to the pan with any juices, then cover tightly and cook very gently for about 30 minutes. Transfer the chicken and sauce mixture to a deep 5-cup pie pan and allow to cool.

4. Meanwhile, roll out the pastry until about 3/4 inch larger all around than the top of the pie pan. Put the pastry aside while the chicken is cooling.

5. Preheat the oven to 425°F. Cut off a narrow strip around the edge of the pastry, then place the strip on the edge of the pie pan. Moisten the strip, then cover the dish with the pastry. Press the edges together.

6. Make a hole in the center of the pastry and insert a small funnel of foil. Brush the pastry with egg, then bake for 15—20 minutes.

7. Reduce the oven temperature to 350°F. Mix the cream and eggs, then pour into the pie through the funnel. Shake the pie to distribute the cream, then return to the oven for 5—10 minutes. Remove from the oven and let sit in a warm place for 5—10 minutes before serving, or cool completely.

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