200gm black pudding (Blue Mountain Butchery)
500gm premium beef mince (Blue Mountain Butchery)
Small bunch of chopped fresh thyme, parsley and chives
1 garlic clove -minced
1 chilli -deseeded and sliced
1 Tbsp of your choice of tomato relish (suggested vendors: Port Larder or Zestt Wellness)
Salt and pepper to season
1 pkt of pre rolled flaky pastry
1 egg mixed -to use as a wash over the pastry (suggested vendor Agreeable Nature)
Black sesame seeds
Crumble the black pudding into a bowl with the beef mince, add the herbs, garlic, chilli, and tomato relish. Mix and season with salt and pepper. Once it is all well blended together, lay out the pastry sheets and take a good handful of the mince and lay the length of the pastry. Roll up pastry to enclose meat tightly, brush some of the egg mix along the join of the pastry and repeat with other sheets of pastry. Cut each log into 2 even pieces, using a fork, make a few holes in each roll and place on the baking tray lined with a baking sheet. Brush with the rest of the egg wash and sprinkle with black sesame seeds. Cook for 20 mins or until pastry is brown and crispy.
Serve with some more of the tomato relish.
Recipe by: Elizabeth Marshall