Simply delicious. If you wish you can make this recipe into little individual pies. Use deboned chicken thighs for a more intense flavour. Rosscarbery black pudding is my personal favourite but you can use whichever pudding you prefer. I like it because it uses an original recipe using real, rather than synthetic, blood.
Serves 4 – 6
- 25g butter
- 1 tablespoon olive oil
- 4 large chicken breasts, diced, about 170g each
- 1 leek, thinly sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, crushed
- 200g forest mushrooms
- 200g Rosscarbery black pudding, cubed
- 100ml white wine
- 400ml cream
- 1 egg yolk
- 1 teaspoon milk
- Butter and flour for dusting
- 2 sheets puff pastry, ready rolled
1 Heat a large, shallow saucepan with the butter and a little bit of oil to stop the butter from burning.
2 Add in the chicken and cook for four or five minutes. Add in the leek, onion, garlic, mushrooms and black pudding together with a little seasoning.
3 Pour in the white wine and cream at this stage and allow the mixture to come to a
gentle boil while stirring all the time.
4 Simmer for fi ve or six minutes until the liquid has reduced and thickens a bit. Leave to cool for 30 minutes.
5 Preheat the oven to 180°C/gas mark 4.
6 Whisk the egg yolk and milk to make an egg wash.
7 Meanwhile, prepare the pie or oven dish. Grease the surface and edges of the dish with a little butter and dust with fl our. Line the base and sides of the pie dish with one sheet of the puff pastry.
8 Once the chicken and black pudding mixture has cooled sufficiently, pour into the
pastry-lined pie dish.
9 Brush the rim of the pastry with a little egg wash, then place the second layer of
pastry onto the surface of the pie. Seal the edges and brush with some egg wash.
10 Transfer to a preheated oven and bake for approximately 30-40 minutes. Serve immediately with a green salad.
Tip: Ensure the filling is cooled fully before pouring onto the pastry as you want the pastry to be cold going into the oven so it crisps up and becomes flaky. Suet pastry works instead of puff.
Recipe credit: Kevin Dundon
Photography credit: Harry Weir