Hello, I’m Beth and I’m addicted to black pudding. I regularly exceed my RDA of iron and I am constantly looking for new ways to get my next fix.
Last weekend, with an abundance of black and white pudding I have in my fridge from The Bury Black Pudding Company, I decided to find another excuse to ‘go to town’ on blood pudding and created the perfect lunch for my cousins to enjoy whilst working hard on their allotment!
If you’ve never had white pudding i’d highly recommend it. It’s like black pudding, but without the blood (so basically a sausage, with plenty of pepper, spices and a firm, meaty texture). Ingredients
- 1 onion
- 2 medium potatoes
- 1 large black pudding sausage, chubb
- 1 large white pudding sausage
- a good glug of rapeseed oil
- 1 tsp English mustard
- 1 bay leaf
- a small sprig of thyme
- a handful of parsley
- 5 sage leaves
- 1 sheet of shortcrust pastry
- 1 egg
- salt and pepper
- a punnet of cress, for garnish
Preheat the oven to 180°c Peel and dice up the onion and the potatoes and chop the white pudding into small cubes. Finely chop up all the herbs and add to a mixing bowl. Add a glug of oil and the onion to a frying pan with the bay leaf and saute until translucent. Parboil the diced potatoes in salted water until they are soft but not falling apart, for about 4-5 minutes. Drain and leave to cool. Once the onion is slightly browned, remove the bay leaf and add to the herbs in the mixing bowl with the cubes of white pudding and diced potato. Crumble in the black pudding and add the dollop of mustard. Give everything a good mix about. Now roll out your pastry sheet and using large circular pastry cutter, or the bottom of a small bowl, cut out circles of pastry and lay out on a piece of parchment. Take a circle and nestle in your left palm. Take a tablespoon of mixture and put on the centre of the circle. Now carefully close up the pasty into a cornish pasty shape and use your fingers to crimp the crease. Repeat until you use up all the pastry and lay your pasties in a baking tray.