2 x 120 grams Saboreando el Sur Pistachio Black Pudding
280 grams gluten-free and dairy-free puff pastry, pre-rolled
A little drizzle of olive oil
Non-dairy milk for brushing
For the onion and leek sauce:
2 medium white onions, thinly sliced
2 leeks, trimmed and thinly sliced
60-70 ml pistachio oil
Freshly ground sea salt and black pepper for seasoning
½ teaspoon sugar
40 ml dairy-free cream
A small handful of fresh mint leaves
Preheat the oven to 200℃ / gas mark 6 / 400℉.
To make the onion and leek sauce: Pour the pistachio oil into a shallow frying pan over a moderate heat. Add the sliced onions and leeks and season with salt and pepper, stirring occasionally. After 5 minutes, add the sugar and continue to cook until they are completely soft and sticky. They should be soft enough to mash with a wooden spoon. Add the mint leaves and stir in the cream. Set aside to cool.
Remove the casing from the black pudding and let them sizzle in a heavy-based frying pan for about 10-15 minutes, with a drizzle of olive oil. Cook the black puddings until slightly crisp around the edges, tossing them around the pan so they cook evenly.
Cut the puff pastry into 4 equal pieces, making sure the pieces are big enough to wrap the black pudding. Put equal spoonfuls of the leek and onion mixture in the centre of the pastry, and repeat with generous amounts of the black pudding. Brush the edges with some a milk wash and seal the edges to make a parcel. Once sealed, transfer onto a baking tray lined with greaseproof paper.
Pierce the pastry with tiny holes, using a toothpick to let the steam out. Brush with a little milk wash and bake in the oven for about 30 minutes, until crisp and golden.
Serve warm, with an indulgent spoonful of artichoke jam.