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Monday, August 29, 2016

MORCÓN WITH RECIPE FOR BLOOD PUDDING TURNOVERS

Spreading Blood Pudding Mixture
on Half of a Turnover
Photo by: Lord-Williams
blood pudding. [Pers. Memories. Slaughter Mostoles 2000:2001:2003]

THE MEDIEVAL SPANISH CHEF’S RECIPE FOR BLOOD PUDDING TURNOVERS

Ingredients

Dough for 12 turnovers, about 5” in diameter

The filling:
1 leek
1 garlic clove
¼ lb soft cheese
2 eggs
¼ lb blood pudding or sausage
½ tsp cumin
½ tsp thyme
olive oil for frying

Preparation

A Perfect Way to End a Day!
Photo by: Lord-Williams
Prepare turnover dough. Cut into circles and set aside.

Mince leek. Heat frying pan with 1 tbsp olive oil and sautée. Mash garlic clove and add to the leek when almost translucent.

Mash cheese and mix with one egg. Mix with cumin and thyme.

If using blood sausage, remove encasing. Lightly fry.

Mix all the above ingredients and spoon over turnovers.

Beat the second egg and paint the edges of the turnover dough with this. Seal shut pressing down on the edges with a fork. Prick the tops of the pastries for air holes.

Heat enough oil for deep frying. When boiling hot add turnovers one at a time. Fry until golden brown.  Serve piping hot.









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