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Print this Recipe    Phyllo Canapes

BLACK PUDDING AND RHUBARB PASTRIES

1 small onion, chopped
200 g rhubarb (about 1 stick) cut into 1 cm slices
8 slices black pudding about 4 cm diameter and 1 cm thick
16 sheets filo pastry about 15 cm square
100 ml dry cider or white wine or water
Olive oil for frying
Black pepper, nutmeg.

A good quality black pudding is needed.

Fry the skinned black pudding slices in a little olive oil using
a heavy frying pan until they are lightly crisped on the outside.
Reserve. Add the onion to the pan (with a little extra oil if
necessary) and soften without browning. Add the rhubarb and stir
for a minute or so. Add the cider and simmer gently until the
rhubarb has disintegrated to form a thick sauce. Season with black
pepper and a little grated nutmeg.

Place two squares of pastry on top of each other; place a teaspoon
of the sauce in the middle and put a slice of black pudding on top.
Moisten the edges of the pastry and fold over the contents, pinching
the edges together to form a seal.

Bake in a moderate oven (160 C) on a greased baking tray for about
20 -30 minutes (until the pastry is golden).

Eat while warm. This quantity suffices for a canape for four or a
good starter for two.

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