Corn fed Chicken and Bury Black Pudding Pasty

FOR THE PASTRY:

Step 1

Sift the flour.

Step 2

Rub in the lard adding the salt and freshly milled black pepper and blend thoroughly until it looks like breadcrumbs.

Step 3

Add the water to the mixture.

Step 4

Mix to a firm dough.

Step 5

Place the pastry into a food bag and fridge for 20 minutes.

TO MAKE THE PASTY:

Step 6

Put the chicken meat into a frying pan with the butter, leeks and parsley, cook and cover for 25 minutes, stirring every five minutes.

Step 7

Add the jelly and potatoes, seasoning, black pudding and allow to cool.

Step 8

Roll out the pastry to 5mm / 1/4 inch in thickness and cut out eight X 15cm/ 6 inch rounds.

Step 9

Place the chicken mixture into the centre of each round, dampen the edges of each round and fold them over to make a half moon shape, pinch and crimp the edges.

Step 10

Glaze with the beaten egg and put the pasties onto a greased baking sheet and bake at gas mark 4, 180c/350f for 35 minutes.