As you might have noticed, I have a soft spot for filo… I have been experimenting constantly with this delicate Greek pastry, especially with roll-shaped snacks, which are easy, quick and deliciously crisp. Meat-filled rolls are already a staple, especially for my office lunches, so when one day I bought some black pudding, I thought I’d try combining it with filo and obviously rolls where what first came to my mind. I have combined my soft, delicate French pudding with buckwheat and spices and obtained what I believe to be a fabulous treat for all the black pudding lovers.
For those who have never tasted black pudding (aka “blood sausage”), it is a sausage containing blood which is actually the only recurrent ingredient. The shape, the binding agent, the spices or the casing depend on countries, regions or even on particular butchers. In France, where I buy my black pudding (the Swiss ones have always been disappointingly bland), onions and fat (and sometimes bread crumbs) act as “binders”, but some regions (for example Bordeaux region) use rice, which is also popular in certain Spanish regions and in Hungary. British black pudding contains oatmeal, while barley and buckwheat are Polish kaszanka’s fillers. Not to mention various spices, herbs or offal cuts used to fill the casings. My favourite ones are the two last ones because of their thick “sausagey” texture which enables me to fry them till crunchy and most of all the bold seasonings.
Since I usually have access only to soft “moussy” French black pudding, I always combine it with cooked buckwheat, which makes the rolls somehow less fatty, adds nice nutty flavours and a more pleasant texture (for me at least). If you don’t like buckwheat or cannot find it, barley or rice are a good substitute. These rolls are an excellent snack or a full meal, if served with a salad. I also love them as a snack, served with pickled chilli. They are excellent with sweet and hot sauces.
If you look for other ideas to use black pudding, you might likes one of these:
TIPS: If you use Polish or British black pudding or any other thick black pudding, you don’t need to add any rice or buckwheat.
Chilli powder is of course not obligatory. Add whatever spices you wish.
Cooking buckwheat is not easy, so if you choose it as a filler but don’t have experience with it, check the tips here.
Preparation: about 30-40 minutes
Ingredients (serves 2 as the main course, with a salad):
6 sheets of filo/phyllo pastry
200 g (about 7 oz) black pudding, without casing + about 6 heaped tablespoons of cooked buckwheat or rice or barley or 350 g (about 12 oz) black pudding with a thick texture (already containing oats, rice, buckwheat or barley)
chilli pepper (I have added 1 flat tablespoon of medium hot Korean chilli flakes)
black pepper, salt
1 tablespoon of oil
Preheat the oven to 180°C.
Combine the black pudding filling with the grains and spices.
Spread one filo sheet on a big chopping board.
Place horizontally, about 2,5 cm/1 in. from the filo sheet’s shorter edge which is closest to you, a portion of black pudding mixture.
Roll tightly but delicately, starting from the edge which is closest to you, folding the two lateral edges into the roll (I have folded here about 3 cm/about 1,2 in on each side).
Proceed in the same way with the remaining rolls.
Brush the top of the rolls with a tiny amount of oil, place on a baking tray or baking paper and bake in the oven until golden (about 20-30 minutes in mine). Watch them often as they tend to burn quite quickly.
Serve either with a salad as the main course or as a snack, with pickles and a hot and sweet sauce or yogurt/sour cream mixed with gochujang. I have also sprinkled it with the Japanese spicy seasoning (shichimi togarashi).