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    Black Pudding Pie

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    Black Pudding Pie

    Serves: 4


    • 2 tablespoons raisins
    • 500g puff pastry
    • 650g black pudding ( morcilla)
    • 1 wineglass meat stock
    • 1 juicy pear
    • 4 tablespoons olive oil
    • 3 tablespoons pine kernels
    • 1 egg yolk


    1. Leave the raisins to soak in water for approximately half an hour. Sprinkle flour on a suitable surface and roll out the pastry until very thin, using a floured rolling pin.
    2. Oil a deep (approximately 18cm) baking dish with a removeable base. Line the dish with the pastry so it overlaps the full height of the dish.
    3. Place the black pudding on a chopping board. Remove the skin and cut into thick slices.
    4. Peel the pear, remove the core and cut into small squares.
    5. Drain the raisins. Have the meat stock ready.
    6. Place all the ingredients in the frying pan and sauté. Add the stock and mix until it forms a paste.
    7. Fill the baking dish with the prepared mixture. Draw up the overhanging pastry to create a top-knot effect on the pie.
    8. Pick the surface with a fork so as to allow the steam to escape and brush the surface with the beaten egg yolk. Cook in the oven at 200°C (Gas mark 6) for approximately 30-35 minutes, or until golden brown. Serve with a green salad.

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