Haddock and black pudding may seem like an odd combination but it is a match made in heaven, completely irresistible and exquisitely simple.
Ingredients
For the Filling
- 1 lb (450 g) smoked haddock fillet, skinless and boneless a knob of butter
- salt and freshly ground black pepper
- 5 oz (150 g) black pudding
- olive oil
- 1 egg
- 2 egg yolks
- 5 fl oz (150 ml) double cream
- 1½ tsp fresh thyme leaves, chopped
For the Pastry
- 2 oz (50 g) prepared suet, such as Atora
- 4 oz (100 g) self-raising flour
- 2 tbsp very cold water
- a large pinch of salt
How to Make It
- Preheat the oven to 220°C (425°F/Gas 7). Lay the fish on a piece of foil big enough in which to wrap it. Dollop on a little butter and a grind or two of black pepper. Make the foil into a parcel and bake in the oven for 10 minutes.
- Cut the black pudding into thick slices. Fry them in a little olive oil for 5 minutes and then set aside. Mix the egg and egg yolks, cream and thyme leaves together in a bowl. Season with just a little salt and plenty of black pepper. Set aside.
- Make the pastry by mixing all the ingredients together in a large bowl until you have a soft dough. Knead the dough for a couple of minutes until it becomes smooth and a little elastic. Divide the pastry into six and roll out each piece big enough to line the tart tins. Push the pastry into the edges and trim the excess. Bake the pastry cases in the oven for 5 minutes, then allow to cool.
- Meanwhile, flake the fish and chop the black pudding into chunks, discarding the skin. Divide them evenly between the tarts. Then pour over the cream and egg mixture, place the tarts in the oven and bake for no more than 10 minutes.
- Serve with a lovely crunchy salad.