Festival Recipe
Black pudding, onion and Potato Pie
Recipe by Kevin Dundon
- Serves4
Ingredients
- 1 sheet ready-made puff pastry
- Flour for dusting
- 500g rooster or Maris piper potatoes, cut into small dice
- 2 garlic cloves, finely chopped
- 1 onion, sliced
- 200g black pudding, diced
- 2 tbsp parsley, chopped
- 250ml cream
- Egg wash
- 1 egg yolk
- Salt and pepper
Method
Preheat the oven to 190°C.
Put the potato, garlic, onion, black pudding, parsley, and seasoning into a saucepan and pour in the cream. Cook for approximately 10 minutes until the potatoes have softened slightly.
On a lightly floured surface, roll out of the pastry and using a plate as a template cut out a large circle of pastry. The plate used must be larger than the diameter of the pudding bowl as an overhang is necessary. Using a sharp knife, lightly score the pastry horizonaltly and vertically, ensuring that the knife doesn’t fully go through the pastry.
Pour the potato and cream mixture into the pudding bowl. Brush egg yolk on the outer edge of the pudding bowl then place the pastry disc over the top of the bowl. Press the pastry onto the bowl to secure, and brush with more egg yolk.
Place into a preheated oven for 15 minutes until light and golden.
