Insideout Balmoral Chicken Pasty with Clapshot and Peppercorn Sauce
Balmoral Chicken is a classic Scottish dish, consisting of chicken breast stuffed with haggis, wrapped and cooked in bacon. It will very often be served with clapshot and a whisky cream sauce. So what do I mean by insideout Balmoral Chicken? Essentially, instead of stuffing the chicken with haggis, this recipe sees haggis stuffed with chicken, encased in puff pastry as well as the bacon in the form of a pasty. The prepared clapshot is of the traditional variety but whisky sauce can be perceived as a waste of good whisky, so the cream sauce is instead enhanced with cracked black peppercorns.
As for the whisky? Try serving it in a glass immediately before and/or after your meal to much better effect...
List of Ingredients
- Prep time: 20 min
- Cook time: 50 min
- Ready in: 1 hour 10 min
- Yields: Two medium portions
- Upper half of horizontally halved chicken breast fillet
- 3oz haggis meat
- 4 rashers/slices of bacon
- 8oz puff pastry
- 1 large baking potato
- 1 small Swede turnip/rutabaga
- 6 fl oz double (heavy) cream
- 1 tsp whole black peppercorns
- 1 tsp Dijon mustard
- 2 tsp freshly chopped chives
- Butter, for clapshot and for greasing baking tray
- Salt and freshly ground black pepper
- Beaten egg for glazing pastry
Where Can I Buy Scottish Haggis?
It is true to say that fresh haggis may be something you find very difficult to get hold of outside Scotland. The good news is that canned haggis can be purchased online from Amazon. While it may not be as good quality as the freshly made stuff, it will serve adequately well in this type of recipe. Below are links to three different varieties which are currently available to purchase.
Preparing and Assembling the Balmoral Chicken PastyClick thumbnail to view full-size
Tip/trick: It will become obvious why shortly but it is a good idea to use a plate for assembling the pasty filling exactly the same as you will use as a template for cutting the pastry. This is because you can shape the filling to the serving part of the plate, knowing you will have the right border left around the edge when you add it to the pastry.
- Put your oven on to preheat to 400F/200C.
- Lay the bacon rashers side by side, slightly overlapping on a plate.
- Take about half the haggis and shape it with your hands to about the size of the chicken breast fillet.
- Lay the chicken fillet on the haggis and top in similar fashion with the remainder of the haggis.
- Fold the bacon over and around the haggis and chicken.
- Roll the pastry out on a floured surface large enough to cut a circle from it with a 13" plate.
- It now becomes obvious why a similar sized plate was used when assembling the filling. You should be able to sit the filling on half the pastry with a perfect border of around 1" remaining all around.
- Glaze the border of the filled half of the pastry with beaten egg. Fold the pastry over and crimp.
- Grease a baking tray with butter and lay on the pastry. Glaze with more beaten egg and cut a steam vent in the centre with a very sharp knife. Be sure to cut through the bacon and in to the haggis.
- Bake for around thirty-five minutes until the pastry is beautifully golden.
Completing the Pasty and Making Clapshot and Peppercorn SauceClick thumbnail to view full-size
- The potato and turnip/rutabaga should be peeled, roughly chopped and added to a large pot of cold, salted water. When the pasty has been in the oven for fifteen minutes, bring the water to a boil and simmer for about twenty-five minutes until soft.
- Remove the pasty from the oven and carefully lay it on a wire rack with a spatula to rest for about fifteen minutes.
- Drain the potato and turnip and return to the empty pot to steam for a few minutes and dry out. Add a little butter and some pepper and mash with a hand masher. Add the chopped chives and stir them through with a spoon.
- While the potato and turnip is steaming, crack the peppercorns in a pestle and mortar. Pour the cream in to a small saucepan and add the cracked pepper and Dijon mustard. Put on a low heat, stirring frequently with a wooden spoon, until the sauce just starts to simmer. Remove from heat.
Plating Up your MealClick thumbnail to view full-size
- Divide the clapshot between the two serving plates.
- Spoon the sauce carefully around the clapshot.
- Cut the pasty in half and carefully place half on top of each portion of clapshot.
- Garnish with more chives if required and serve immediately.
Thank You for Visiting and for Reading
© 2012 Gordon Hamilton