Recipe by Executive Head Chef Rory Gabriel, The Malton Hotel, Killarney
- 1 Leah’s Black Pudding
- 1 Cooking Apple
- ½ teaspoon Whole Grain Mustard
- 4 Slices of Filo Pastry
Peel and core the cooking apple and stew in water. Blitz the pudding up to a paste, add the stewed apple and mustard and season to taste. Melt some butter and brush it onto the filo pastry. Put a scoop of the black pudding mix in the middle and bring in the four corners and twist the pastry. Bake in the oven at 180°C for 20 minutes, serve with salad.