Black Pudding Pie
Ingredients
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2 tablespoons raisins
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500g puff pastry
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650g black pudding ( morcilla)
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1 wineglass meat stock
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1 juicy pear
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4 tablespoons olive oil
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3 tablespoons pine kernels
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1 egg yolk
Method
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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.
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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.
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Place the black pudding on a chopping board. Remove the skin and cut into thick slices.
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Peel the pear, remove the core and cut into small squares.
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Drain the raisins. Have the meat stock ready.
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Place all the ingredients in the frying pan and sauté. Add the stock and mix until it forms a paste.
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Fill the baking dish with the prepared mixture. Draw up the overhanging pastry to create a top-knot effect on the pie.
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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.
Comments
Glossary
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Black pudding
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Brush
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Core
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Drain
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Egg
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Flour
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Golden brown
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Line
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Mix
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Oil
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Paste
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Pastry
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Pear
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Peel
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Roll
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Sauté
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Skin
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Slice
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Soak
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Steam
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Stock
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This recipe was first published in May 1999.
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