We really do make this black pudding here in Rosscarbery in West Cork & I'm always working out different ways of using it. This recipe works because our pudding is low fat, but I know a Mum who had to text the recipe to her son - in Australia! I haven't heard how it's worked, but how it did.
1Preheat the oven to 210°C. Roughly chop the black pudding & put it & one of the eggs into a food processor. Process until the mixture is somewhat crumbly
2Roll the puff pastry into a rectangle with the shortest side approximately 4 inches wide. Lay the black pudding mixture along one side to about ½ inch from the other long edge. Egg wash the long edge
3Roll the pastry to the egg washed edge. Gently roll to ensure this is sealed. Slice the roll into ¼ thick slices and lay on a sheet of baking parchment allowing plenty of room for the swirls to spread. Egg wash each swirl.
4Bake until the swirls are golden brown. Remove from the baking sheet to a cooling tray to serve cold as a snack or use as a starter on a bed of salad leaves.