Filo Rolls with Black Pudding

filobpAs 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:

Upside-Down Tart with Black Pudding
Upside-Down Tart with Black Pudding
Black Pudding and Gochujang Toast
Black Pudding and Gochujang Toast
Baked Wonton Dumplings with Black Pudding
Baked Dumplings with Black Pudding

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).

16 Replies to “Filo Rolls with Black Pudding”

  1. In the southern US black pudding is called “blood sausage”. I think I like the name black pudding better. Much more appetizing. 🙂 Bobby and I had some just the other night when we went out to eat at a Columbian bistro. The sausage was made in a boudin style with the rice and spices mixed in with the sausage then placed in the casing. It was quite good, but I have to admit, that it’s not my favorite sausage. However, I do love the idea of using the phyllo – a delicate pastry in contrast to a stark blood sausage and spices. It certainly looks delicious! Very creative Sissi!

    1. Thank you so much, MJ. I’ll add maybe this name to my post too. In Polish it’s called “kaszanka” which could be translated roughly as groat sausage since buckwheat groats are a very frequent filler, so it doesn’t sound scary either 😉 I grew up eating black pudding and cannot recall anyone from my family or friends who would dislike it because of what it’s made of… If someone didn’t like it, it’d be for other reasons. I suppose it depends on the popularity of a product… (I do get put off for example by rare steaks swimming in a pool of warm blood… but they seem to be more acceptable around the world). I frankly love black pudding so much, I prefer it over most sausages I know. I also wonder sometimes if I don’t lack iron because when I see it it’s like passing along an ice-cream shop in the middle of a hot summer day 😉 I just must buy it. It has to be good though and not too greasy. I wish I could taste the Colombian version one day…

  2. Yes, black pudding sounds mysterious and seductive — my parents used to call it “blood pudding” (which of course it is but… it always felt like too much information for me 😉 ) and, what can I say, it was never a big draw. But, I think I may have mentioned before, I am truly not adventurous in these ways. What a great idea to add buckwheat to bulk things up and add texture and taste. I just wish my mom and dad could be sitting at your table Sissi — they would appreciate all of your creativity around the use of this sausage.

    1. Thanks a lot, Kelly. As I have told MJ, all depends on what you eat when you grow up (especially what people around you eat!). I grew up eating black pudding regularly (I always loved it) and never even thought someone might find it scary or revolting… I think I discovered it only when I started to have friends who are not Polish nor French 😉 On the other hand, people are often surprised when I say how much I find unappetising warm blood on a plate of half eaten rare steak… but I go crazy for steak tartare! Food dislikes are much more complex than we think…

  3. I am sure that my husband will not even think about trying this…on the other hand I would…Chinese cuisine uses blood too, therefore I am in!
    Enjoy your weekend Sissi 🙂

  4. Black pudding is definitely one of my favourites but I never make it at home because I’m the only ine who would eat it. Encasing them in delicate phyllo is a beautiful idea.

    1. Eva, I cook black pudding only for myself about 90% of the time! The dishes are usually quick, so I either I make something equally quick for my husband or he takes from the fridge whatever he likes or… he eats with me, but he is not a big fan. Thank you for the compliment!

  5. You really are good cook! This looks amazing and delicious! Thank you for showing us the other idea using black pudding. Always look forward to see your new recipe in your blog.

  6. Although we have a few types of sausage here I have never heard of this type! You are becoming a master in filo rolling my friend! They look perfect!

    1. Thank you, Katerina. Rolls are the necessity since I cannot manage to produce presentable triangles 😉 I was sure every European country had a kind of blood sausage… Apparently not!

    1. Thank you so much, Mr. Three-Cookies! These are simply medium hot Hungarian chilli peppers pickled in vinegar. They do go perfectly with black pudding.

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