Corn fed Chicken and Bury Black Pudding Pasty

FOR THE PASTRY:

• Sift the flour.
• Rub in the lard adding the salt and freshly milled black pepper and blend thoroughly until it looks like breadcrumbs.
• Add the water to the mixture.
• Mix to a firm dough.
• Place the pastry into a food bag and fridge for 20 minutes.

TO MAKE THE PASTY:

• Put the chicken meat into a frying pan with the butter, leeks and parsley, cook and cover for 25 minutes, stirring every five minutes.
• Add the jelly and potatoes, seasoning, black pudding and allow to cool.
• Roll out the pastry to 5mm / 1/4 inch in thickness and cut out eight X 15cm/ 6 inch rounds.
• 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.
• 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.