Sunday, 15 December 2013

Pork and Black Pudding Wellington

Hi Chefs! Just got an excellent recipe from one of our customers on Facebook. It would make a hearty dinner, lunch or Christmas evening treat and is made on a Castey Flat tray!

Pork and Black Pudding Wellington

500 g pork sausage meat
200 g black pudding
Chopped parsley
Half tsp cayenne pepper
3 tbsp. English mustard
500 g puff pastry (I buy mine pre-made at the supermarket because if you have time to make it you have to much time on your hands)

Mix all the ingredients together, roll out pastry, (40cmx30cm) place all the mixture in the centre of pastry and fold over sides, turn over and place on 35cm Castey PlanchaBrush with beaten egg and bake at 190C for about 30 minutes or until golden brown

Remember if you have any recipes that that you’d like to share post on face book or send us an E-mail with photos and how you did it and we will include it in our next posting. 
This will probably be our last post of the year, so from our kitchen and family to yours, Have a Merry Christmas and Happy Holidays! 
From all of us at Perfect Pans.

*Recipe Submitted via from Alastair.