Chive-tied filo pastry bundles with Spanish black pudding and apple
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.