Meal Planner

RECIPE OVERVIEW

Use good quality black pudding to enrich the flavour of this delicious pie, perfect on it’s own or with a seasonal salad or some steamed veg.

Preparation time: 15 minutes

Cooking time: 90 minutes

Ingredients

Serves: 4 people

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  • 200 g Black Pudding
  • 1 - Fresh Egg
  • 1 tsp Milk
  • 200 g Mushrooms
    or button mushrooms
  • 1 tbsp Plain Flour
    and extra for dusting
  • 2 sheets Puff Pastry
    ready rolled
  • 25 g SuperValu Butter
  • 400 ml SuperValu Cream
  • 4 large SuperValu Fresh Chicken Fillets
    diced
  • 3 cloves SuperValu Garlic
    crushed
  • 1 - SuperValu Leek
    thinly sliced
  • 0 - SuperValu Oil
  • 1 tbsp SuperValu Olive Oil
  • 0 - SuperValu Onion
    chopped
  • 0 glass White Wine

Method

  1. Heat the butter in a large shallow saucepan with a drizzle of oil to prevent the butter from burning.
  2. Add in the chicken and cook for 4–5 minutes, then add the leeks, onion, garlic, mushrooms and black pudding at this stage, add a little seasoning.
  3. Add a tablespoon of flour to thicken the mixture and pour in the white wine and cream allowing the mixture to come to a gentle boil whilst stirring all the time.
  4. Simmer for 5–6 minutes until the liquid has reduced and thickened, then set aside for approx 30 minutes.
  5. Preheat the oven to 180°C/350°F/Gas Mark 4.
  6. Meanwhile, prepare the pie dish by rubbing the edges with a little oil or butter and a dusting of flour.
  7. 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.
  8. Use the remaining pastry to line the edges of the dish then pour in the cooled mixture.
  9. Place the top sheet of puff pastry over the dish, and brush with egg wash, trim as necessary.
  10. Place in the preheated oven and bake for approximately 30–40 minutes.
  11. Serve immediately.
  • SuperValu, 5 Mar 13

    3 stars rating
    Hi Eimear,
    Kevin recommends using the near to the full quantity of cream as the flour will absorb an amount of it but you can also replace the cream with stock if you are counting calories.
    Let us know how you get on!
  • Eimear Barrett, 5 Mar 13

    3 stars rating
    I haven't made this yet,but will at the weekend. reading the previous comment I calculated calories at 1,050 per portion, but would query using 400ml cream even with reduction would this volume not be very wet in this pie? I would venture 100ml which would make cals around 700 per portion. Or maybe just eat it on days when you have had an energetic hike!
  • Lynda, 14 Jan 13

    3 stars rating
    Very easy to follow. Tasted fab and a big hit with everyone but wouldn't like to count the calories!!! Nice weekend treat.