I was so happy with the results of this, and was enjoyed in the sun on a warm Spring day with a nice cold beer. You can find variations of this recipe elsewhere online, but I think my version is the best and is not to overpowering. If you don’t fancy Black Pudding, feel free to use your favourite sausage instead, removing it from the skins before hand and crumbling it into a pan and pre-cooking before adding on top with the rest of the ingredients.
Black Pudding with Pear & Potato Flan
Prep Time – 15 mins
Cook Time – 30 mins
75g Sour Cream
50 Mascapone, or creme fraiche
1/2 Lemon, zest and juice
2 Cooked potatoes
250g Black Pudding
4 Slices Bacon, cooked
1 Small Fennel bulb
3 Spring onions
Drizzle of honey
Drizzle of olive oil
Chopped herbs of choice (I favour thyme or rosemary here)
1 Sheet puff pastry
Sprinkling of Chopped chives
1 egg (optional)
Make a cream sauce by whipping the sour cream with the mascarpone (or creme fraiche), the lemon zest and juice, and add sea salt flakes and black pepper to taste.
Slice the cooked potatoes and the black pudding into rounds or ovals. Chop the cooked bacon into small pieces.
Finely slice the fennel bulb, spring onions and pear. Toss all with a drizzle of the honey, olive oil and chopped herbs.
Place the puff pastry sheet on baking paper, spread with cream sauce leaving a space around the edges and arrange potato, pear, fennel, spring onion, black pudding and bacon pieces over the top. Top with extra dollops of cream sauce and a drizzle of olive oil. Whisk the egg in a small bowl and brush around the edges. This is however optional but will give the puff pastry a lovely brown and crispy edge. Bake until pastry is crisp. Serve scattered with snipped chives.
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