Sunday, March 15, 2015


serves 4-6

For the pastry:
250g (9 oz) plain flour
160g butter
Pinch of salt
1 tablespoon water
1 egg
4 egg yolks to glaze

For the filling:
600g (21 oz) black pudding, skin removed
20 slices of cooked bacon smoked or unsmoked fat removed and flattened
2 large onions finely sliced and sweated off for at least 30 minutes until brown
350g (12 oz) Lancashire cheese
300ml (10 oz) double cream
200ml (7 oz) milk
4 eggs
2 egg yolks 
chopped thyme

For the pastry: In a food processor blend the flour, butter and salt until the mix resembles breadcrumbs. Add the water and egg. Mix until it becomes a dough. Wrap in cling film and rest for 1 hour. Roll the pastry into a greased tart ring 28-cm x 4-cm and blind bake for 20-25 minutes at 180°C (350ºF) remove blind baking and bake for a further 5 minutes for a golden brown base. Brush with egg yolk.

For the filling: Mix the cream, milk, eggs, yolk, then add the onions and thyme. Set to the side. In a food processor blend the black pudding until it becomes a pate. Separate into two and roll each piece out separately in cling film enough to cover the pastry base. Lay one of the black pudding rounds in the pastry then cover with 10 slices of the cooked bacon. Sprinkle with half the cheese. Next, ladle over with the cream, cheese and onion mix. Repeat this process and then cover with the rest of the cheese. Bake in a preheated oven 160°C (325ºF) for 40-45 minutes until set. Finish under a hot grill to crisp up the cheese.

bacon recipe source: Andy Bates, Food Network UK

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