Black Pudding, Sage and Bramley Apple Chutney rolls

1. First, preheat your oven to 180ºC (160ºC fan). Lightly grease and flour a baking tray. 
2. Next, place the black pudding in a roasting dish and cook in the oven for about 15 minutes until it is mostly cooked but not quite. Add the black pudding to a mixing bowl large enough for all the ingredients. Add the sage, apple, onion and using a large spoon, mix until all the ingredients are well incorporated.
3. When the black pudding mixture it is cool enough to handle, split the mixture into 2 long even sausages that fit the length of your puff pastry roll.
4. Start by unwrapping your puff pastry sheet onto a clean, lightly floured surface. Slice the sheet into 2 even pieces lengthways.
5. Now generously spoon some Bramley Apple chutney lengthways along 1 of the sliced puff pastry sheets closer to one edge than the other but take care to leave 1 cm of puff pastry for a seal. Next, take one of your Black Pudding sausages and place it on top of the layer of Bramley Apple chutney. Pull the puff pastry over the top of the Black Pudding sausage and seal it along the edge with a dab of water. You can further seal this edge by crimping it with the back of a fork.
6. Repeat this process with your remaining Black pudding sausage, Puff pastry sheet and Bramley Apple Chutney. Once you have finished this, cut each roll into 3 even pieces. You should get 6 generously sized Black Pudding rolls for the oven. Finally, brush the top of your Black Pudding Rolls with egg wash or melted butter and sprinkle some black sesame seeds or nigella seeds to garnish.
7. Bake for around 25 minutes until golden brown. Serve warm with some Bramley Apple Chutney on the side.

Click Here to buy Galloway Lodge Bramley Apple Chutney