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Black Pudding and Apple Sausage Rolls

Black Pudding and Apple Sausage Rolls

“Black pudding: such a crowd splitter. In our eyes this Scottish delicacy can do no wrong. It originated on the Isle of Stornoway and true Stornoway black pudding remains the best. It has a slight spice to it, which the sweetness of the apple cuts right through,” says co-author Linsey Reith.

Serves

Makes 6

Cook Time

15-20 minutes

WHAT YOU NEED

• 2 small Granny Smith apples, peeled, cored and quartered
• 30g unsalted butter
• 450g good-quality (preferably Stornoway)
• Black pudding, cut into 1cm cubes
• 400g pack of ready -rolled, all-butter
• Puff pastry
• Plain (all-purpose) flour, for dusting
• 1 large egg, beaten
• Sesame seeds, for sprinkling (optional)

WHAT TO DO

• Preheat the oven to 200°c

• Cut the apple into small half-centimetre cubes.

• Melt the butter in a frying pan on a medium heat. Add the apple cubes and gently sauté for about 10 minutes, stirring frequently, until they are golden brown. Remove the pan from the heat, transfer the apples to a bowl and set aside.

• Add the black pudding cubes to the frying pan and return to a medium heat (the fat from the black pudding is sufficient for it to cook in, so there’s no need for extra). As the black pudding cooks, use a wooden spoon to break it up thoroughly. Fry for five minutes, by which time it will be deep in colour and start to brown.

• Remove from the heat and set aside to cool a little before adding the cooked apple and stirring together.

• Lay the puff pastry on a clean, lightly floured surface. Using your hands, place the black pudding and apple mixture in a long mound along the centre of the length of the pastry. Squash it into an even, thick sausage shape. Lift up the edge of the pastry closest to you and roll it over the top of the black pudding and apple mixture to enclose it. Brush the edges with egg wash to seal the join and trim off and discard any excess pastry.

• Cut into six large sausage rolls before placing on a well-floured baking sheet. Brush the tops with the remaining beaten egg. Sprinkle with sesame seeds (if using) and bake in the oven for 15–20 minutes until the pastry is puffed and golden brown.


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