Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Black pudding pastries

Makes 12-14

Ingredients

1 packet puff pastry, thawed
700g/1½ lb. good quality black pudding
4 scallions (spring onions), finely sliced
2 medium cooking apples, peeled, cored and finely diced
50g/2 oz pine nuts
1 tbsp. finely chopped parsley or basil
1 free range egg for glazing

Method

• Roll the pastry out to 3 times its size on a floured board.
• Use a medium cutter to cut 12-14 circles from the pastry.
• In a bowl, mix together the black pudding, scallions, apple dice, nuts and herbs.
• Brush each pastry circle with a little egg. Place a small spoon of the black pudding mixture on one half of the circle. Fold over the other side and press the two corresponding sides together gently. Using floured fingers, crimp the edges to seal well. Lay on a baking tray and brush lightly with beaten egg.
• Preheat the oven to 200C/400F/gas 6. Bake for 10-12 minutes or until puffed up and lightly golden.