Chicken and Black Pudding Pie

Serves 4

Use good quality black pudding to enrich the flavour of this delicious pie, perfect on it’s own or with a seasonal salad or some steamed veg.

 

 

4 large chicken breasts-diced

1 leek-thinly sliced

½ Onion, chopped

200g/7oz wild mushroom selection

200g/7 oz black pudding

3 cloves garlic-crushed

25g/1 oz butter

½ glass white wine

400ml/14 fl oz cream

1 tbsp olive oil

 

oil and flour for dusting

1 egg yolk

1tsp milk

 

Topping:

2 sheets of puff pastry-ready rolled.

 

Heat the butter in a large shallow saucepan with a drizzle of oil to prevent the butter from burning. Add in the chicken and cook for 4-5 minutes, then add the leeks, onion, garlic, mushrooms and black pudding at this stage, add a little seasoning.

Pour in the white wine and cream allowing the mixture to come to a gentle boil whilst stirring all the time.

Simmer for 5-6 minutes until the liquid has reduced and thickened, then set aside for approx 30 minutes.

 

Preheat the oven to 180°C/350F/Gas Mark 4.

Meanwhile, prepare the pie dish by rubbing the edges with some a little oil or butter and a dusting of flour.   Roll out the pastry on  a lightly floured surface, then using the dish base as a template cut around the base then place the pastry in the base of the dish.   Use the remaining pastry to line the edges of the dish then pour in the cooled mixture.   Place the top sheet of puff pastry over the dish, and brush with egg wash, trim as necessary.

 

Place in the preheated oven and bake for 30 – 40 minutes.

 

Once the pies is cooked remove from the oven and set aside to cool for a few minutes.  Serve with seasonal vegetables or some salad greens.