Apple and Black Pudding Pastries










Serves 4




  • 4 slices from a large black pudding


  • 2 Cox’s apples


  • 250g ready made puff pastry


  • 1 large onion


  • Oil


  • Salt and freshly ground black pepper

Preheat the oven to 200C (400F, Gas mark 6).


Slice the onion, season and fry gently in a little oil until completely soft. Set aside. Cut the pastry into 4 equal pieces and roll out into 4 rectangles roughly 12cm square.


Remove any skin from the black pudding and fry briskly in a little oil on both sides. (There is no need to cook it fully at this stage).


Peel, quarter and core the apples and cut each quarter into 3 slices. Fry them briefly to colour them a little to prevent them browning. Place a spoonful of the onion onto each pastry square, put a slice of black pudding on top of the onion and top with some slices of apple.


Fold the 4 corners of the pastry over the parcel and place them on a baking sheet. Brush the exposed pastry with a little egg wash or milk and bake in the oven until the pastry is puffed and golden – about 15-20 minutes.

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