Recipes

Black Pudding and Rhubarb Pastries


Ingredients
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 200 g rhubarb (about 1 stick) cut into 1 cm pieces
  • 8 slices black pudding, cut into pieces about 4 cm diameter and 1 cm thick
  • 6 sheets filo pastry, about 15 cm square
  • 100 ml dry cider or white wine or water
  • Olive oil for frying
  • Black pepper, nutmeg

Fry the skinned black pudding slices in a little olive oil using a heavy frying pan until they are lightly crisped on the outside. Reserve. Add the onion to the pan (with a little extra oil if necessary) and soften without browning. Add the rhubarb and stir for a minute or so. Add the cider and simmer gently until the rhubarb has disintegrated to form a thick sauce. Season with black pepper and a little grated nutmeg.

Place two squares of pastry on top of each other; place a teaspoon of the sauce in the middle and put a slice of black pudding on top. Moisten the edges of the pastry and fold over the contents, pinching the edges together to form a seal.

Bake in a moderate oven (160 C) on a greased baking tray for about 20 -30 minutes (until the pastry is golden).

Eat while warm. This quantity suffices for a canape for four or a good starter for two.



Print Black Pudding and Rhubarb Pastries