Step 1: First make the pastry. Coarsely grate the butter on to a cold plate (do not handle the grated butter). Return to the freezer or put into the fridge to keep cold. Step 2: Sift both types of flour into a large bowl and mix in the dried sage, a pinch of salt and some pepper.. Instructions. Heat oven to 200C/fan 180C/gas 6. Place the black pudding and sausage meat in a bowl and mix together with a fork, or with your hands, until well combined. Unroll the pastry onto a board and cut in half lengthways.
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Method. Unroll the pastry and cut it in half lengthways. Mix the sausage meat with the black pudding, rosemary, walnuts and mace (or nutmeg if using) salt and pepper. Mix well with your hands then shape in to 2 cylinders the same length as the pastry strips. Lay a cylinder down the centre of each strip, brush one long edge with the beaten egg.. The pastry should leave the sides of the bowl clean. Flatten the pastry into a square shape and wrap it in cling film. Leave to rest in the fridge for 30-45 minutes. Meanwhile, make the filling. Put all of the filling ingredients, except the black pudding, into a large bowl, with some salt and pepper.
