Adapted from Nigel Slater’s recipe this is the perfect meal to warm you up on a cold winter’s night
- Heat the oven to 200C/gas mark 6. Peel the onions and slice them thinly. Pour the oil into a shallow pan, warm over a moderate heat, add the sliced onions, then season with the thyme leaves, pulled from their stalks, and a little black pepper. Add the bay leaf and let the onions cook, with the occasional stir, until they are completely soft and a pale gold. They should be soft enough for you to crush them between your fingers.
- Cut the pastry into two equal pieces. Roll each one into a rectangle large enough to wrap the pudding in. Divide the onions between the pastry. Place a Clonakilty Blackpudding on each, brush the edges of the pastry with some of the beaten egg, then fold over to make a parcel. Crimp the edges to seal the pastry, then transfer to a baking sheet.
- Brush with a little beaten egg, make three small holes in the top to let the steam out, and bake for approximately 30 minutes, till golden. Serve with the mustard cream sauce on the following page.
Quick mustard sauce
Warm 150ml of cream in a small saucepan with 2 sprigs of thyme and 2 tsp of grain mustard. When the sauce is thoroughly hot but not boiling, add chopped parsley. Season carefully, and serve with the just hot out of the oven Clonakilty Blackpudding “Sausage” rolls.
2 medium onions
a little rapeseed oil
2 sprigs of thyme
a bay leaf
200g puff pastry
2 200g Clonakilty Blackpudding
an egg, beaten