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Black Pudding Pie
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Black Pudding Pie
Serves: 4
Ingredients
- 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
Method
- 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.
- 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.
- Place the black pudding on a chopping board. Remove the skin and cut into thick slices.
- Peel the pear, remove the core and cut into small squares.
- Drain the raisins. Have the meat stock ready.
- Place all the ingredients in the frying pan and sauté. Add the stock and mix until it forms a paste.
- Fill the baking dish with the prepared mixture. Draw up the overhanging pastry to create a top-knot effect on the pie.
- 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
This recipe was first published in May 1999.
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