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Chicken & Tarragon Suet Pudding

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Rate this recipe 4.4/5 (49 Votes)

Ingredients

  • Pie Filling.
  • 1 sliced leek
  • 1 chopped carrot
  • 100g bacon lardons
  • 1 clove of garlic
  • 500g chicken thigh diced
  • Tarragon Sauce.
  • 20g butter
  • 20g flour
  • 300-350ml milk.
  • 2 tbsp double cream
  • 2 tsp of tarragon
  • 1tsp dijon mustard
  • splash of lemon juice
  • Suet Pastry
  • 190g self raising flour
  • 100g beef suet
  • 1/2 tsp of sea salt
  • 55-100 ml of water
  • 1 egg yolk.

Details

servings 2
Level of difficulty Average
Preparation time 30mins
Cooking time 180mins
Cost Average budget

Preparation

Step 1

Method

* Sweat of the carrots, leek and garlic on a low heat for about 10 mins. Fry off the bacon lardons and stir in the carrot and leek

mixture leave to cool.

Suet Pastry.
* In a bowl mix together the suet, flour and salt until well combined.
* Gradually add enough water until the mixture comes together as a firm dough.
* Add the egg yolk and knead into the dough until well combined.
* Cover and chill the dough for at least 30 mins.

Step 2

Tarragon Sauce

* Melt the butter into a sauce pan
* Add the flour and stir with a wooden spoon over a medium heat. carefully not to burn it.
* Add the milk a bit at a time and whisk in. be carefull not to get lumps.
* Put the pan back on the heat and stir continuously until the sauce comes to the boil and thickens. Put onto a low heat and cook
for 5 mins. Then add in the other ingredients, taste and allow to cool for a bit.

Step 3

Putting the Pie Together

* Grease the basin
* Roll out the pastry and lined the pudding basin, keeping abit of the pastry for the top.
* Stir in the chicken thigh into the bacon and leek mixture.
* Add half the tarragon sauce and mix well.
* Place the mixture into the pudding basin and pack well in.Leaving no spaces.
* Place the pastry top on and brush with milk.
* Place into your steaming pan and steam for 2hours 30 mins to 3 hours.
* When cooked lift out of steamer pan and leave to rest for a couple of mins.
* Warm up the extra sauce and turn out the pudding.

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