Whisky Infused Scotch Pie with Black Pudding and Apple Chutney

Why Try This Recipe?

Unique Flavor Combination, Visually Appealing, Gourmet Twist on a Traditional Recipe

Table of Contents

Why Try This Recipe?
Description
When is the Best Time to Make It?
Pairing Ideas
Allergies
Ingredient Substitutions
Inspiration
Storage Instructions

Description

This recipe is a culinary journey through Scotland, combining traditional elements with a modern gourmet twist. The pie is rich and hearty, filled with whisky-infused black pudding that gives it a unique depth of flavor. The apple chutney adds a sweet and tangy contrast, making every bite a symphony of tastes. The pie crust is flaky and golden, creating a beautiful presentation that is sure to impress. Whether you're a fan of Scottish cuisine or just love trying new recipes, this dish is a must-try.

When is the Best Time to Make It?

This dish is perfect for a special occasion or a cozy weekend dinner.

Pairing Ideas

This pie pairs well with a crisp salad and a glass of your favorite whisky.

Allergies

Gluten, Eggs, Dairy

Ingredient Substitutions

Feel free to customize this recipe by substituting the listed ingredients with alternatives of your choice from the list below to suit your taste and dietary preferences:

You can substitute the black pudding with sausage or bacon if preferred.

Inspiration

Traditional Scottish Cuisine, Gourmet Pies

Cooking Tips

Make sure to let the pie cool for a few minutes before serving to allow the flavors to meld together.

Notes

You can use any type of whisky for this recipe, but a Scotch whisky will give it a more authentic flavor.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.

Ingredients

steps

Let's make it

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Preheat the oven to 180C/350F. Place the black pudding in a bowl and pour over the whisky. Let it marinate for 30 minutes.
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In a saucepan, combine the apples, sugar, and lemon juice. Cook over medium heat until the apples are soft and the mixture has thickened. This will be your apple chutney.
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Roll out the pie crust and place it in a pie dish. Fill with the whisky-infused black pudding and top with the apple chutney.
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Bake in the preheated oven for 45 minutes, or until the crust is golden and the filling is bubbling. Let it cool for a few minutes before serving.