Black Pudding, Apple and Sage Filos

We love hearing about the imaginative and delicious recipes our customers create to enjoy our delicacy, and A Black Pudding recipe with a bit of difference can really jump out on a menu.

We are delighted that Kirsten from the Mountain Cafe submitted her Black Pudding, Apple and Sage Filos recipe. Situated at 11 Grampian Road in Aviemore, the Mountain Cafe stems from owner and head chef KJ’s passion for food and dedication to fresh produce, flavour and  love for travel.

Have a go at recreating KJ’s delicious Black Pudding parcels using the recipe below.

Black Pudding, Apple and Sage Filos (Serves 4)


400g Grants of Speyside Black Pudding, thickly sliced
1 cooking apple, grated with skin on
1 Red Delicious apple, peeled and chopped into wee chunks
1 small red pepper, diced
1 medium red onion, finely chopped
1 small chilli, finely chopped (with seeds if you like a spicy kick)
1 large handful sage, stalks removed, leaves finely chopped
2x 270g packets filo pastry
250g butter, melted
2 tablespoons poppy or sesame seeds


Preheat your oven to 180ºC (160ºC fan). Lightly grease and flour a baking tray.

Place the black pudding in a roasting dish with no oil. Cook in the oven for about 15 minutes until it is three-quarters cooked. When it is cool enough to handle, crumble into a large mixing bowl. Add the apples, red pepper, onion, chilli and sage and mix together with your hands. Split the mixture into eight even pieces, and then roll each one into a fat sausage about 10cm long – it will be easier to shape these if the black pudding is still a little warm.

Unwrap the filo onto a dry, clean bench. Start by placing two filo sheets on top of each other, with the short edge in front of you. Brush generously with melted butter, then take one of the black pudding sausages and put it on the pastry so it’s parallel to the edge nearest you, about 5cm in. Fold in the left and right sides of the pastry so they meet in the middle over the black pudding. Brush again with plenty of butter. Roll the pastry up from the edge nearest to you to form a parcel, applying a bit of pressure towards the end to seal it, then brush the top with more butter and sprinkle with poppy or sesame seeds. Repeat with the remaining filo and black pudding to make eight neat little packages. If your filo starts to dry out, lay a clean, damp tea towel over the pastry.

Bake for around 20 minutes until golden brown. Serve with salad or a wee apple salsa. These go really well with sweet chilli dipping sauce.

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