23 January 2015

Black pudding and pear parcels

This is a recipe my aunt told me about this past Christmas and I've been dying to try. I haven't had much time to practice since the main ingredient is not possible to find in the UK. There are other options, of course, but the particular black pudding I used is made in my tiny home town in Burgos (Spain), and, of course, it's the best tasting one in the whole world (in my opinion). However, now that it's finished, any other black pudding will do. 
Black pudding has a very strong flavour, but when mixed with the sweetness and softness of the pears the result is a lovely parcel full of traditional Spanish flavour. 

Serves 4

  • 1 black pudding sausage (I used the Spanish rice version called Morcilla, but I guess it's quite hard to find outside Spain)
  • 2 conference pears
  • 320 g ready rolled puff pastry
  • 1 Tbsp olive oil
  • 1 egg, beaten

Preheat the oven to 180ยบ C (check your puff pastry package for this as temperature may change).
Peel and chop the pears into small bit size pieces. They should mix really well with the black pudding, so the smaller the better.

Peel away the skin of the black pudding sausage. Be careful with the metal endings if there are any. Then chop the sausage into small bits. Mix the pear and the black pudding thoroughly. 

Heat the olive oil in a big pan and add the black pudding and pear. Fry at a medium fire until the black pudding is cook and the pear is soft. Let it cool on the side.

 While the filling is cooling down extend the puff pastry and cut it into four pieces. Roll each one to extend its area. Extend from the sides and try to leave a thick bottom (mine at the end wasn't too thick and a couple of the parcels broke a little bit).

Once the filling is cool down a bit divide it into four and pour over each of the the puff pastry sheets. If you prefer you can make smaller parcels and divide the filling equally among them. That is perfect for party food. Put the corners together to seal the parcels on top and place on an oven tray.

Brush each of the parcels with the beaten egg to give them a golden touch in the oven. Bake for 15 minutes (check your puff pastry box as timings might change).

Once they are golden brown they are ready. Let them stay for a few minutes outside the oven and they are ready to be plated.

Nutrition Facts
Serving Size 1 Serving
Per Serving% Daily Value*
Calories 607
Calories from Fat 320
Total Fat 35.6g55%
Saturated Fat 10.5g52%
Cholesterol 46mg15%
Sodium 22mg1%
Potassium 133mg4%
Carbohydrates 55.5g18%
Dietary Fiber 3.8g15%
Sugars 10.6g
Protein 14.8g
Vitamin A 2% · Vitamin C 7%
Calcium 2% · Iron 2%

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