Chicken slow cooked for 6 hours mixed with rich black pudding soaked in red wine and red onions. The richness of the pie filling works perfectly well with the floury sweetness of the pastry lid.

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This is my favourite of all my recipes. I'm so glad i get to share it with you.

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Pulled Chicken and Black Pudding Pie

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Ingredients 

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• 4 chicken breasts

• 6 slices of black pudding

• 2 red onions, sliced 

• 1 tbsp soy sauce

• 2 tbsp worcestershire sauce

• 1 tbsp honey

• 1 tbsp brown sugar

• 250ml beef stock

• 1/4 cup red wine

• 2 potatoes, peeled and chopped into chunks

• Salt and pepper, to taste

• Ready to roll puff pastry

• 1 egg, whisked to coat pastry

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Method

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1. Preheat oven to 200 degrees 

2. Boil potatoes until soft then drain

3. Add all ingredients to the slow cooker apart from the pastry, keep any access gravy for serving

4. Set the slow cooker to high for approximately 4 hours then set it to low for a further 2 hours, stirring in between 

5. Place the pie filling into an oven dish

6. Roll out the pastry then place onto dish

7. Using a knife create two incisions into the middle of the pastry (this is so that the filling and pastry cooks thoroughly)

8. Coat the pastry lid with an egg using a brush

9. Place in the oven for 20-25 minutes

10. Serve dish with leftover gravy