Black Pudding Rolls by Sue Lawrence
These rolls are like sausage rolls, but instead of sausage, you use black pudding. We are so lucky in Scotland to have many wonderful black puddings, which vary greatly in the use of fresh or dried blood and whether the onions are nely or coarsely chopped.
Usually, however, Scottish black puddings have nely shredded suet, and this gives an overall appearance of, well, just plain black, unlike those Lancashire puddings and French boudins which are dotted with great unappetising-looking blobs of fat. In Scotland we know the fat is there, we just prefer not to look at it.
These rolls are ideal with drinks. Or, instead of cutting them into dainty little individual rolls, halve the long rolls and have for supper with perhaps a great dod of mustardy mash or a puree of peas and mint.
One of my favourites, Stornoway black pudding, is ideal for this recipe, not only in terms of shape, but also for its sublime flavour.
Ingredients:
Makes about 30 rolls
approx. 400g/14oz black pudding
milk
375g sheet of ready rolled puff pastry
Dijon mustard
1 medium free-range egg, beaten
Method:
1 Cut the puddings in half lengthways, then into long quarters.?Place the sheet of pastry onto a board. Spread three lines of mustard down the middle and lay the puddings on top: you will need to cut and shape a bit. What you are after is three long rolls.
2 Dab some milk round the edges of each bit of pastry and bring the pastry edges together. Cut along the edge so you have three rolls.
3 Now place the rolls, messy join-side underneath, on a baking tray lined with baking parchment. Brush the tops with beaten egg and chill well, retaining the remaining egg. (a double brush of egg ensures a wonderful golden crust with a truly glossy sheen.)
4 Remove from the fridge and re-brush with the remaining egg, then bake in a preheated oven (200c/400F/gas 6) for 20-25 minutes or until golden brown and crispy.
5 Remove to a paper towel-lined board (to absorb any grease) and leave until cold before cutting into small pieces. Reheat before serving.
In association with Taste Communications.
www.tastecommunications.co.uk
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