Creamy Chicken And Black Pudding Pie | Kevin Dundon | Black Pudding .Club

Name: Creamy Chicken And Black Pudding Pie | Kevin Dundon | Black Pudding .Club
Ingredients: Ireland , County Wexford; RTE Ireland | Food; 25g Butter; 1 tbsp Olive Oil; 2 large Chicken Breasts, diced; 1 Leek , thinly sliced; 1/2 Onion , chopped; 3 cloves Garlic , crushed; 200g Wild Mushrooms; 200g Black Pudding , casing removed & crumbled; Salt and freshly ground Black Pepper, for seasoning; 100ml White Wine; 200ml Double Cream; 2 sheets Puff Pastry , ready rolled; Olive Oil & Flour, for dusting; 1 Egg yolk; 1 tsp Milk; 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 approximately 30 minutes.; Preheat the oven to 180°C / 350F / Gas Mark 4.; Meanwhile, prepare the pie dish by rubbing the edges with 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 and 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 approximately 30-40 minutes.; Once the pie is cooked remove it from the oven and set it aside to cool for a few minutes.; Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Rated 0 out of 5 View on Amazon; Quick View On The Menu by James Mackenzie Books Rated 0 out of 5 View on Amazon; Quick View Black Pudding & Foie Gras by Andrew Pern Books Rated 0 out of 5 View on Amazon; Quick View The Stornoway Black Pudding Bible Books Rated 0 out of 5 View on Amazon

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If you like a good Pie then you should really try this one by Kevin Dundon. Chicken, Mushrooms and Black Pudding in a creamy white wine sauce topped with a puff pastry lid. Delicious!

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Ingredients

Ireland , County Wexford
RTE Ireland | Food
25g Butter
1 tbsp Olive Oil
2 large Chicken Breasts, diced
1 Leek , thinly sliced
1/2 Onion , chopped
3 cloves Garlic , crushed
200g Wild Mushrooms
200g Black Pudding , casing removed & crumbled
Salt and freshly ground Black Pepper, for seasoning
100ml White Wine
200ml Double Cream
2 sheets Puff Pastry , ready rolled
Olive Oil & Flour, for dusting
1 Egg yolk
1 tsp Milk
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 approximately 30 minutes.
Preheat the oven to 180°C / 350F / Gas Mark 4.
Meanwhile, prepare the pie dish by rubbing the edges with 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 and 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 approximately 30-40 minutes.
Once the pie is cooked remove it from the oven and set it aside to cool for a few minutes.
Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Rated 0 out of 5 View on Amazon
Quick View On The Menu by James Mackenzie Books Rated 0 out of 5 View on Amazon
Quick View Black Pudding & Foie Gras by Andrew Pern Books Rated 0 out of 5 View on Amazon
Quick View The Stornoway Black Pudding Bible Books Rated 0 out of 5 View on Amazon