Rosscarbery Recipes Black Pudding Swirls

Avril Allshire-Howe


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.


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20 Min
20 Min


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  • 280 g
    rosscarbery recipes black pudding
  • 2 medium
    west cork eggs
  • 1 pkg
    field's puff pastry

How to Make Rosscarbery Recipes Black Pudding Swirls


  1. Preheat 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
  2. Roll 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
  3. Roll 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.
  4. Bake 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.

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