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Black pudding 'sausage' roll with fresh apple and Ballymaloe Relish

Posted by Kady O Connell on

Black pudding 'sausage' roll with fresh apple and Ballymaloe Relish

I have never seen food disappear as fast as when I made these black pudding 'sausage' rolls! The fresh apple caramelises with the Ballymaloe relish to give it a beautiful contrast with the crisp pastry. You will have to try it for yourself!


  • 1/2 portion of ready made 10x14cm puff pastry sheet
  • 200g Clonakilty black pudding
  • 1/4 apple, sliced thinly
  • 2 tbsp Ballymaloe original relish
  • 1 egg, mixed with a tsp water


  1. Defrost the puff pastry sheet and cut into 2 pieces.
  2. Preheat the oven to 200 degrees.
  3. Remove the plastic wrapping from the black pudding.
  4. Slice the black pudding lengthways in 2.
  5. Place the rounded part of the pudding down onto the pastry. Top with the apple slices. Spread a tablespoon of Ballymaloe relish over the apple. Repeat with second pastry sheet.
  6. Close the pastry over the top and brush lightly with the egg mix to seal.
  7. Turn over and onto a lined baking tray. Use a knife to cut the pastry 3 times across the top to let steam out.
  8. Bake for 30 minutes.

Self-confessed food fanatic Kady O Connell has immersed herself in the foodie world of Sydney for the past four years. Originally from Limerick, she now lives in Bondi working with the top food bloggers and authors in Australia. She specialises in design, cookbooks, recipe development and food photography and lives and breathes food. Kady will be sharing a new recipe with us each week based on nutritional and tasty flavours.