It is a very simple empanada, especially if you do not mess up making the dough. A good solution, apart from buying it, is to make it and have it frozen. At home we like it with puff pastry, but it can be done with empanada dough. As for the black pudding you can use any black pudding, I have made it with the typical black pudding from Burgos.
If you need ideas for a dinner, it is a good solution accompanied by a good salad. It is also delicious in the country. But in January we are not for those things, we better leave that for another time.
- Two puff pastry
- A blood sausage
- An Apple
- A tablespoon of pine nuts
We remove the skin from the blood sausage and put it in a pan with a little oil. We are leaving it to be done and incorporate the apple cut into pieces along with the pine nuts. When it is done we remove the excess fat placing the blood sausage in a strainer to drain and reserve.
We stretch the puff pastry on a tray with the baking paper, prick it with a fork and spread the filling, leaving a border to be able to close it. We place the other sheet of puff pastry on top and close. We puncture the pie several times with a toothpick and paint with beaten egg.
We put in the oven at 180ºC for about 20-25 minutes until golden. We remove from the oven and let it cool. Do not stop doing it.