KACHEN #28 (Autumn 2021) English Edition

SEASONAL FRUIT
BLACK PUDDING PASTRIES
WITH GRAPES & PEAR
Serves 4
15 minutes
10 minutes
› 2 pears
› 400 g black pudding
› 30 g sultanas
› 4 sheets of filo pastry
› 30 g melted butter
› Salt and freshly ground pepper
1 Peel the pears and cut in half.
Remove the cores and seeds. Cut
the pulp into small cubes. Set aside.
Remove the skin from the pudding
and remove the meat.
2 Preheat oven to 190°C. Soften the
pudding in a non-stick pan over
low heat. Add the diced pears and
grapes. Stir gently. Season with salt
and pepper.
3 Spread 1 sheet of filo pastry on
a large surface and brush with
melted butter. Place a second sheet
of pastry on top and butter it as
well. On another surface, repeat
the procedure with the other two
pastries.
4 Cut the 2 dough sheets in half.
Spread a portion of the pear and
raisin boudin on the bottom of the
4 pastry sheets. Roll up and fold
the ends inwards so that the filling
does not escape. Brush the rolls with
butter and place on the baking tray
lined with baking paper. Place in the
oven for 10 minutes.
5 Cut the mixture into bite-sized
pieces and serve immediately as an
appetizer.
REPLACE HALF OF THE BLACK PUDDING WITH
WHITE PUDDING MADE WITH TRUFFLES MIXED
WITH APPLE AND A LITTLE CINNAMON.
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KACHEN No.28 | AUTUMN 21