Balmoral Pie With Clapshot and Whisky Sauce

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January has been a terrible month, at least as far as the weather is concerned. Rain, rain and more rain. If that’s not bad enough we now have warnings of an impending cold snap

( only to be expected in January I suppose). It’s funny how the weather and the seasons determine what we cook and eat. Baring this in mind I decided to make some real comfort food for dinner,something warming and filling. You don’t get much better comfort food than a pie. So I donned my thinking cap and came up with idea of a Balmoral Pie. What on earth is that. I hear you ask. Well it’s my take on Balmoral Chicken (chicken stuffed with haggis and wrapped in bacon).

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I made this pie in a small 12cm springform tins. The pie serves 2 people.

Ingredients

Pastry

200g plain flour

100g hard margarine

water to mix

Filling

300g raw chicken pieces

2-3 rounds of haggis

2 slices of bacon diced

Clapshot

250g potatoes

250g  turnip (swede)

Whisky Sauce ( recipe from Hairy Bikers Food Tour of Britain) 

250mls double cream

tablespoon chives

teaspoon whole grain mustard

1 dessert spoon Dijon mustard

teaspoon whisky

juice of quarter lemon

Method

Oven temperature Electric Fan 180C Gas 4

Start with the pastry. Put flour and margarine into you processor. Mix to breadcrumb like consistency. Add water tablespoon at a time and mix to a firm dough. Wrap in cling film and put in fridge to rest for 30 minutes.

While the pastry is resting prepare filling. Cut the chicken pieces into mouth sized pieces.

Cut the rounds of haggis into small chunks.

Remove the pastry from the fridge. Cut off a third of the pastry and keep this for the lid of the pie.

Roll out the remaining pastry to fit the tin or dish you are using

Place a layer of chicken in the bottom of the tin

Dot pieces of the haggis and bacon on top of the chicken

Repeat the layers until you have used up all your ingredients. The pie should be filled to the rim of the container you are using.

Brush the edge of the pastry base with egg.

Roll out the pastry you reserved for the lid and apply to the top of the pie. seal the edges and crimp.

Brush the top of the pie with egg and put in oven for 45mins to 1hr until golden brown and cooked through.

When pie is baking prepare the Clapshot

Peel potatoes and turnip. Cook in separate pans. When cooked. Mash together.

Whisky Sauce

Heat cream in small saucepan

Add mustard and whisky. Turn the heat up and cook out the alcohol. Add the chives.

Just before serving add the lemon juice.

To serve. Put a serving of Clapshot on a plate. Put half a pie along side. Add some peas for colour (optional). Drizzle over the Whisky sauce.

Enjoy

 

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