45 mins
Black Pudding Parcels
Recipe by Graham
Black Pudding Parcels can be a great introduction to black pudding if you've never tried it (or if you want to persuade others what a wonderful beast it is!). This fantastic recipe for Black Pudding Parcels is simple, yet the cream and mustard sauce add a touch of luxury to an exceptional supper.
If possible, try to get hold of soft, pliable black pudding like those that are readily available in France and Spain (they are becoming more and more popular throughout the rest of the world now). You need a black pudding that is about 6" (15cm) long and 1½" (4cm) diameter (just like a large regular sausage). Once cooked, this dish will provide for one person as a main course, two people as a snack or even cut into three as a simple but tasty starter.
Black Pudding (Blood Pudding) 
Black Pudding Scotch Eggs Ingredients for Black Pudding Parcels
Currently displaying quantities in US Imperial Measurements
How to Cook Black Pudding Parcels
- Peel and roughly chop the onion. Melt the butter in a frying pan, add the chopped onion, thyme and a bay leaf and cook over a very low heat for about 15-20 minutes. This caramelisation will help develop a lovely deep sweetness to the onions. Roughly chop the bacon rasher (streaky or back bacon - doesn't matter) and add to the pan near the end.
- Lightly dust a work surface with a little plain flour (all-purpose flour), then roll out the puff pastry to about 10" x 8" (25cm x 20cm) rectangle - about ¼" (5mm) thick. Lay about half of the onion/bacon mixture in the centre of the pastry lengthways (roughly the same size and shape as the black pudding), place the black pudding on top, and then the other half of the onions on top.
- Beat the egg and then egg wash the edges of the whole pastry sheet. Fold one side over the other and crimp the edges to seal in the juices and flavours, (neatness isn't a priority - just make sure you form a good seal). Cook the parcel on a baking sheet in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 20 minutes until the pastry is golden brown.
- Meanwhile, you can prepare the mustard sauce by heating the cream in a saucepan and, little by little, stirring in teaspoons of both mustards testing it as you go until it suits your taste. Finish off with some chopped parsley and trickle it over the black pudding parcel when it emerges from the oven.
GRAHAM'S HOT TIP:
Many people are afraid of heating cream in case it curdles. However, you are safe with a high fat content (heavy) cream and salty or even acidic ingredients (like when dissolving pan solids or thickening a sauce). Whipping/heavy cream is not as likely to curdle even if you reach boiling point, since it has such a high fat content. If you try to go low-cal anything under 35%, you will indeed get curdling once the cream boils. The less fat there is, the more prone to curdling the cream will be,
Try a nice Fronsac (the bridesmaid of Bordeaux wines that's emerging from the shadow of its better-known neighbours). A Château Lafond Canon-Fronsac or a Château du Gaby Canon-Fronsac are both good choices and not too expensive.Reviews of Black Pudding Parcels
| May 27 2014 These were good, bordering on superb! Everbody liked them (though that shouldn't be too difficult in a family where we all like black pudding anyway). I think the big difference was made by the cream, mustard and parsley sauce. It goes so well with black pudding. Lovely recipe. Thanks Naga (7 reviews) |
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