Cumberland Tattie Pot

Try this hearty Cumberland Tattie pot recipe by Craig Hennessey, Pub Pie Champion 2011. Made with Jus-Rol shortcrust pastry, serve with braised red cabbage.

Quick Stats

Moderate

5 Servings

25 minutes bake time

Cumberland Tattie Pot

Try this hearty Cumberland Tattie pot recipe by Craig Hennessey, Pub Pie Champion 2011. Made with Jus-Rol shortcrust pastry, serve with braised red cabbage.

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Ingredients

1 x 500 g Jus-Rol™ Shortcrust Pastry Block
1.5 kg neck of Herdwick Hogget, diced
25 g Plain Flour
3 shallots, diced
15 g fresh thyme, chopped
15 g fresh sage, chopped
3 Garlic cloves, crushed
200 g Maris Piper potatoes
200 g carrots, diced
1 ltr lamb stock
500 g local black pudding
125 g butter
1 medium egg, to glaze
Salt & black pepper
Rapeseed oil, for frying

Made With

Chilled Puff Pastry Block

The Jus-Rol Puff Pastry Block delivers great and consistent results. So simple to use, all you need to do is roll out the puff pastry block and get cooking. It is great for topping, wrapping or filling with your favourite ingredients!

Suitable for home-freezing!

Equipment required

Saucepan
Baking Sheet

Techniques Used

How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
1. For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
4. Then turn the dough a quarter turn.
5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
6. When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.

Method

Served in 10cm circular pie dishes.
Fry the shallots in the butter until brown, then add the garlic and half the sage and thyme. Once cooked, add the lamb stock and bring to the boil and simmer.
Dust the diced lamb in the flour and fry in a pan with oil and a little butter. Once browned off, add to simmering stock and cook for 2 hours.
Add the diced carrots, potatoes and rest of the fresh herbs. Season and simmer for a further 30 minutes.
Dice the black pudding and place on a baking tray and cook for 15 minutes at 200°C. Once cooked, add the black pudding to the stock and remove from the hob. Spoon the mixture evenly into 5 individual 10cm pie dishes.
Roll out the pastry to ½cm thick cut circles and lay on the pie. Trim and tidy any loose edges
Glaze the top with beaten egg and place in the oven for 25 minutes or until the pastry is golden brown. Serve with braised red cabbage.