500g Chicken thigh diced
500g Chicken breast diced
150g Smoked bacon lardons
1 Onion peeled and diced
2 Leeks finely sliced
2 Sticks celery finely diced
2 Carrots peeled and finely diced
250ml White wine
900ml Chicken stock
250ml Double cream
50g Plain flour
1 Teaspoon English mustard
1 Dessert spoon crushed garlic
20g Fresh tarragon
10g Fresh sage
10g Fresh flat leaf parsley
Salt and pepper
500g Sausage meat
For the pastry
300g Self raising flour
150g Shredded beef suet
200ml Warm water
Salt and pepper
1 Teaspoon dried sage
1 Brown the chicken and bacon in a heavy bottomed pan. Remove from the pan and set aside.
2 Add onions and brown them, then add the leeks, carrots, celery and garlic and sweat for 5 minutes.
3 Add flour and cook for 2-3 minutes, add the white wine and reduce.
4 Add the chicken stock and herbs, return the chicken back to the pan and reduce the liquid until it coats the chicken.
5 Add teaspoon of mustard and double cream, stir in and season. Remove from the heat and allow to cool. This is best left in fridge and used next day, allowing the mix can be left to set.
6 Sieve the flour and salt together in a mixing bowl. Mix in the suet and sage.
7 Mix in warm water to form a firm, sticky dough.
8 Cover and rest for 20 minutes.
9 Roll out the pastry on a floured surface to around ½ inch thick.
10 When lining the pudding basin, make sure the basin is well buttered.
11 Line the basin with the pasty, making sure to leave ½ inch hanging over the edge.
12 Line the pastry with the sausage meat, then add the chicken filling and fold over the edge for the lid to sit on.
13 Brush with an egg wash before topping with a circle of pastry for the lid.
14 Cover with buttered and folded foil. The pudding can now be cooked in a steamer or a colander inside a large saucepan for 2 hours.
15 When cooked, remove pudding from the steamer and rest for 10–15 minutes before turning out of the bowl.
Recipe courtesy of Great Walshingham Barn Cafe and British Pie Awards