Ingredients
Serves: 4
- 100g bacon, chopped
- 1 onion, sliced
- 150g mushrooms
- 200g black pudding, diced
- 1 pinch cayenne pepper
- 2 garlic cloves, finely chopped
- 1 tbsp flour, optional
- 200ml stock
- 250ml milk or cream
- 500g rooster or Maris piper potatoes, cut into small dice
- 2 tbsp parsley, chopped
- Flour for dusting
- 1 sheet ready-made puff pastry
- Egg wash
- Salt and pepper
To serve:
- Crisp salad leaves
Method
- Preheat the oven to 190°C.
- In a sauté pan, place the bacon, onions, mushrooms and sauté for 2 minutes until lightly coloured.
- Add the black pudding, cayenne pepper and garlic and sauté for a further minute or so.
- Sprinkle the flour over if using and stir, cooking the flour for 20 seconds.
- Pour over the stock and milk (or cream). I prefer cream, but milk will work well too.)
- Add the sliced potatoes and bring to simmer. Cook for 5-7 minutes until the potatoes are almost fully cooked through. Remove from the heat and add the parsley. Set aside to cool.
- Then, on a lightly floured surface, roll out of the pastry and using a plate larger than the pie dish and use as a template to cut out the puff pastry. The plate used must be larger than the diameter of the dish or pudding bowl as an overhang is necessary.
- Using a sharp knife, lightly score the pastry horizontally and vertically, ensuring that the knife doesn't fully go through the pastry.
- Pour the potato and cream mixture into the oven dish or 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. Decorate the top with some crack black pepper and sea salt flakes.
- Place into a preheated oven for 15-20 minutes until light and golden.
- Remove from the oven and serve with crisp salad leaves dressed.
Tips:
1. Cool the filling before topping:
Always let the potato and cream mixture cool slightly before adding the puff pastry lid. This prevents the pastry from melting or becoming soggy before baking, giving you a perfectly crisp, golden crust.
2. Enhance richness and depth:
Use cream instead of milk if possible. it creates a luxurious, velvety sauce that pairs beautifully with the earthy black pudding and smoky bacon. A pinch of cayenne or mustard powder can also add gentle warmth.
3. Perfect pastry finish:
Score the pastry lightly in a crisscross pattern for even puff and an attractive finish. Brush generously with egg wash and sprinkle with cracked black pepper or sea salt for extra texture and flavour.
