Preheat oven to 180ºC/350ºF.
Heat the Spanish olive oil in a frying pan over moderate heat. Add apple cubes and sauté until soft. Add the rice black pudding and cook during 3-4 minutes. Remove the mixture from the heat and let it cool a bit.
Stamp out 4 rounds from the filo pastry sheets with a plain pastry cutter of 11-12cm/4- 4 ¾ in. Place some of the apple and black pudding mixture in the centre of each filo round. Carefully bring the edges of each filo pastry together into a little bundle. Tie each bundle with a long chive.
Brush filo bundles with olive oil. Bake until crisp and golden, about 15 minutes. Cool on a wire rack. Serve warm.
Preparation: Sonia Fuentes/©ICEX.
Energy (kcal): 434
Energy (kJ): 1,818
Protein (g): 13.98
Fat (g): 33.74
Carbohydrates (g): 17.51
Fibre (g): 2.13
Iron (mg) : 9.35
Vitamin B12 (µg) : 0.24
Potassium (mg) : 368.94
Information provided by: The Spanish Nutrition Foundation (FEN)
Though rich, this dish is surprisingly delicate, with the faintly spiced flavors of the morcilla mingling perfectly with the sweetness of the fruit and the buttery pastry. It therefore calls for a structured wine, but one that won’t overpower this perfectly balanced combination. A red wine made with Mencía grapes from DO Bierzo, or neighboring DO Ribeira Sacra, would be a fine choice, with their elegant structure and red fruit and mineral aromas.
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