Ingredients with Measurements:
- 500g Stornoway Black Pudding, sliced
- 2 large leeks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp flour
- 1 cup chicken or vegetable stock
- 1/2 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 sheet puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil and butter over medium heat.
3. Add the onion and garlic and sauté until softened.
4. Add the sliced leeks and cook until they are tender.
5. Add the sliced black pudding and cook until browned.
6. Sprinkle the flour over the mixture and stir to combine.
7. Gradually pour in the chicken or vegetable stock, stirring constantly.
8. Add the heavy cream, thyme, salt, and pepper, and stir until well combined.
9. Cook for a few minutes until the mixture thickens.
10. Pour the mixture into a 9-inch pie dish.
11. Roll out the puff pastry sheet and place it over the top of the pie dish, trimming off any excess pastry.
12. Brush the beaten egg over the top of the pastry.
13. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
14. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 800mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 4g
Protein: 20g
Substitutions for ingredients:
- Stornoway Black Pudding can be substituted with any other type of black pudding or sausage.
- Leeks can be substituted with onions or shallots.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add chopped potatoes or carrots to the filling for a heartier pie.
- Top the pie with mashed potatoes instead of puff pastry for a traditional shepherd's pie.
- Add grated cheese to the pastry topping for a cheesy twist.
Tips and tricks:
- Make sure to slice the black pudding thinly so it cooks evenly.
- Use a pastry brush to evenly coat the pastry with the beaten egg.
- Let the pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a side salad or roasted vegetables.
Garnishes:
- Sprinkle chopped fresh parsley or thyme over the top of the pie before serving.
Pairings:
- Serve the pie with a glass of red wine or a pint of stout.
Suggested side dishes:
- Roasted root vegetables
- Steamed green beans
- Garlic mashed potatoes
Troubleshooting advice:
- If the filling is too thin, add more flour to thicken it.
- If the pastry is not browning evenly, rotate the pie dish halfway through baking.
Food safety advice:
- Make sure to cook the black pudding and leeks thoroughly before adding them to the filling.
- Store any leftover pie in the refrigerator and reheat thoroughly before serving.
Food history:
- Stornoway Black Pudding is a type of blood sausage that originated in Scotland.
Flavor profiles:
- The black pudding adds a rich, savory flavor to the filling, while the leeks add a subtle sweetness.
Serving suggestions:
- Serve the pie as a main course for a cozy dinner party or family meal.
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Region: British