Black Pudding Puffs
Ingredients:
One stick of good quality black pudding
One sheet of all butter ready-made puff pastry
A jar of relish – apple, plum, fig – whatever you fancy
An eating apple
A beaten egg to glaze
Method:
Heat oven to 180C or gas mark 4.
Dust your board well with plain flour to stop it sticking. Unroll your sheet of pastry and cut it evenly in two.
Cover each half with a generous spread of chutney, taking it to about an inch or 2.5 cms from the edge.
Peel and chop your apple into small pieces and scatter evenly on the chutney.
Cut your stick of black pudding into either half or quarters – depending on the size – and lay it down the middle of the sheet.
Using a pastry brush moisten all the edges of the sheets with water and carefully bring the two long sides up to meet in the middle over the filling. You’ll have two long sausages now, so turn them over so that the seam is underneath.
Glaze the top with egg wash and cut each sausage into approximately six puffs. Make an insertion in the tip of each puff to let the steam out.
Place them on a baking sheet covered in non-stick parchment and bake in the oven for around 25 minutes or until the puffs are risen and golden. Serve hot.
Should make 12 puffs
