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