Off Duty Chef: Bringing It Home airs every Wednesday at 8.30pm on RTÉ One.
Ingredients
Serves 4
- 100g sausage meat
- 100g pork mince
- 100g quality black pudding
- 1 tbsp fennel seeds
- 1 green apple, peeled and diced
- 6g sea salt
- 1 tsp ground black pepper
- 1 pre-rolled sheet of puff pastry
- 2 egg yolks for egg wash
Method
- Preheat your oven to 200c.
- Place the sausage meat, pork mince and black pudding into a bowl and fold together with a spatula. Add your seeds to a non-stick pan and toast over a medium heat, place in a blender and blend to a powder.
- Add this to the meat mix along with the salt, pepper and diced apple and fold it all together, being careful not to overmix it into a paste.
- Lightly dust a countertop with some plain flour and place the pre-rolled sheet of puff pastry on it. Using a knife, cut lengthways in half into two equal sized rectangles.
- Roll the meat mix into a long sausage shape and place along the middle of the pastry sheet lengthways, leaving a gap of about an inch at the top and bottom. Mix the egg yolks and brush the pastry lightly with it, then fold one side of the pastry over the sausage mix, pressing down with your fingers to seal.
- Cut away excess pastry, then brush with more egg wash. Place on a baking tray lined with a sheet of parchment paper and bake at 200c for 20 minutes until golden and cooked through.
- Allow to cool for a few minutes before slicing and serving.
