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1995-09-25
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Newsgroups: rec.food.recipes
From: Martin Phillips <Martin@g4cio.demon.co.uk>
Subject: Filo pastry Canapes
Message-ID: <575@g4cio.demon.co.uk>
Date: Tue, 4 Apr 1995 15:26:35 GMT
BLACK PUDDING AND RHUBARB PASTRIES
These little pastries make good canapes or starters. The mixture
sounds bizarre but is delicious.
1 small onion, chopped
200 g rhubarb (about 1 stick) cut into 1 cm slices
8 slices black pudding about 4 cm diameter and 1 cm thick
16 sheets filo pastry about 15 cm square
100 ml dry cider or white wine or water
Olive oil for frying
Black pepper, nutmeg.
A good quality black pudding is needed.
Fry the skinned black pudding slices in a little olive oil using a
heavy frying pan until they are lightly crisped on the outside.
Reserve. Add the onion to the pan (with a little extra oil if
necessary) and soften without browning. Add the rhubarb and stir for a
minute or so. Add the cider and simmer gently until the rhubarb has
disintegrated to form a thick sauce. Season with black pepper and a
little grated nutmeg.
Place two squares of pastry on top of each other; place a teaspoon of
the sauce in the middle and put a slice of black pudding on top.
Moisten the edges of the pastry and fold over the contents, pinching
the edges together to form a seal.
Bake in a moderate oven (160 C) on a greased baking tray for about 20
-30 minutes (until the pastry is golden).
Eat while warm. This quantity suffices for a canape for four or a good
starter for two.
Martin Phillips