Pudding Pastry Swirls

These are a lovely autumnal snack, with sticky tomato relish, crumbly black pudding and flaky pasty. What’s not to love? These are great as an easy lunch with a side salad or as part of finger food if you are entertaining. They look impressive and are super easy to make, thanks to pre-rolled puff pastry. Puff pastry is honestly one of my favourite food hacks as it is such a versatile kitchen staple for so many recipes.

If you don’t like black pudding, you can definitely sub in some white pudding or veggie pudding (Clonakilty do an unreal vegan pudding if you live in Ireland, I recommend checking it out.). Some grated apple is also a nice edition to this, but I had none so I added some grated cheese instead. One tip is to not overfill your pastry or it will be hard to roll. Less is more. I hope you enjoy.

Ingredients

Makes 12 rolls. 167 calories per roll

• 1 sheet pre-rolled puff pastry

• 5 tbsp tomato relish (I like the jalapeño pepper relish / Ballymaloe relish)

• 140g Black Pudding

• 70g grated mature cheddar cheese

• 1 egg beaten

Method

1. Preheat oven to 180 and line 2 trays with baking paper.

2. Roll out pastry from packaging and spread relish in an even layer (keeping edges clear, about 3cm).

3. Sprinkle over crumbled black pudding, followed by cheese.

4. Roll the pastry, using the paper to help you, and roll as tightly as you can. At the end make sure that the seam is flattened slightly by pressing with a fork so that it’s all sealed.

5. Brush the log with beaten egg and trim off each end so that when you cut your slices they will have a good amount of filling in them.

6. Using a sharp knife, cut into rounds. Press them slightly with your palm so that they are roundish in shape and place on a lined baking tray. Repeat for each swirl.

7. Top with a little extra cheese and bake for approximately 20minutes at 180, or until pastry is golden and cheese is melted.