Table of contents
Ingredients (4 persons):
- 12 wafers for empanadillas
- 1 rice blood sausage
- 12 g pine nuts
- 1 apple
- 1 egg
- extra virgin olive oil
- parsley
Step by step recipe of black pudding with pine nuts and apple:
Heat a frying pan, add the pine nuts and toast them a little.
Remove the skin from the blood sausage, cut it into cubes and add it to the pan. Pour a couple of tablespoons of oil and sauté everything a little.
Peel the apple, cut it into small cubes and incorporate it. Sauté briefly and remove the mixture to a bowl.
Place a portion of filling on each patty wafer, fold over and close them. Seal the edges by pressing them with a fork. Place them on a baking sheet covered with baking paper.
Beat the egg and brush the top with it. Bake (preheated oven) at 200º for approximately 10 minutes.
Serve 3 empanadillas on each plate and garnish with a few parsley leaves.
Tip:
You should know that these blood sausage pies can be frozen raw, the only thing you have to take into account is that during the freezing process they do not touch each other.
More empanadillas recipes in Cocina Abierta:
This time Karlos Arguiñano teaches us how to make the typical Indian samosas, triangular-shaped filo pastry dumplings filled with chicken meat with a touch of curry and accompanied by yogurt sauce, delicious!
And then Karlos Arguiñano teaches us how to make delicious sweet pies filled with blueberries, a homemade baked dessert that is simple, quick and easy to make.
