This is another one of our finger food favourites.
Cut the pudding into slices and fry for a few minutes on each side. Mash the blue cheese in with the pudding to make a lovely, crumbly mixture & simply spoon this straight into your pastry cups.
Garnish with a little leaf of parsley & serve hot. These also go particularly well with onion jam.
1 Packet of mini savoury pastry tartlets or mini vol au vent cases
280g Clonakilty Blackpudding
100g of your favourite Blue cheese
Parsley to garnish
(Photos by Emmet O'Riabhaigh)