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Black pudding, apple and fennel pie

Show some love with this cute and tasty pie

Serving: Serves 2


  • 250g Clonakilty Black pudding
  • 2 apples (chopped into small pieces)
  • 100g fennel (diced)
  • 1 garlic clove (chopped)
  • 1 brown onion (chopped)
  • 1tsp lemon zest
  • 25g butter
  • 1 tbsp chopped leaf parsley
  • 2 packs of shortcrust pastry blocks
  • Salt and pepper
  • 1 tbsp flour
  • 100ml cream
  • 1 egg, beaten
  • A splash of white wine (optional) 


  1. Gently sauté the onion, garlic, fennel and apple with the butter until they are tender.
  2. Chop the black pudding into small pieces and add to the pan along with some salt and pepper to taste.
  3. Add a tablespoon of flour to thicken the mixture and pour in the white wine (if using), cream and lemon zest. Bring it to a gentle boil whilst stirring continuously. Simmer for 5 - 6 minutes until the liquid has reduced and thickened, then set aside for approx. 30 minutes.
  4. Add the parsley and more salt and pepper if required.
  5. Preheat the oven to 180°C/350°F/Gas Mark 4.
  6. Roll out pastry block (follow instructions on the packaging) and cut out 4 x heart shapes.
  7. Spread filling over pastry leaving a good sized border all round.
  8. Brush border with a beaten egg and place a second layer of the pastry on top.
  9. Pinch the edges of the pastry layers together to seal and brush all over with beaten egg.
  10. Cut a small heart shaped hole in the centre of the top layer of pastry, place on baking sheet and bake for approx. 18 minutes until golden brown.
  11. Serve immediately.

Recipe courtesy of Jelena Fairweather for Clonakilty Black Pudding

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