Black/Chilli Pudding And Rhubarb Pastries

RecipeCottage.com
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Ingredients

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

Cooking your Black Pudding

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How to Cook

Method

A good quality black/chilli pudding is needed. These little pastries make good canapes or starters. The mixture sounds bizarre but is delicious.

Step 1

Fry the skinned black pudding/chilli pudding into slices in a little olive oil using a heavy frying pan until they are lightly crisped on the outside. Reserve.

Step 2

Add the onion to the pan (with a little extra oil if necessary) and soften without browning.

Step 3

Add the rhubarb and stir for a minute or so.

Step 4

Add the cider and simmer gently until the rhubarb has disintegrated to form a thick sauce.

Step 5

Season with black pepper and a little grated nutmeg.

Step 6

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/chilli pudding on top.

Step 7

Moisten the edges of the pastry and fold over the contents, pinching the edges together to form a seal.

Step 8

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

Step 9

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

Cooking your Black Pudding

Need advice on how best to cook your black pudding?
How to Cook

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