Corn fed Chicken and Bury Black Pudding Pasty

Tom Bridge - www.cookerydetective.com
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Ingredients

SAVOURY PASTY PASTRY:

  • 175g/ 6 oz lard 350g / 12 oz plain flour
  • Approx, 100ml water to blend
  • Salt & freshly milled black pepper

MAIN INGREDIENTS:

  • 450g Corn fed Chicken meat, roughly chopped
  • 50g butter
  • 1 large leek, cleaned and finely chopped
  • 2 sprigs fresh parsley
  • 3 tablespoons redcurrant jelly
  • 125g potatoes, cooked and diced
  • Salt Freshly milled black pepper
  • 200g Bury Black pudding skin removed and cubed
  • 450g Savoury pastry (see recipe above)
  • Beaten egg and a little milk

Cooking your Black Pudding

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How to Cook

Method

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.

Cooking your Black Pudding

Need advice on how best to cook your black pudding?
How to Cook

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