Lancashire plait with pineapple and blackberry salsa
By: Andrew Nutter
-
Lancashire plait with pineapple and blackberry salsa
- Prep time:
- 40 mins
- Cook time:
- 30 mins
- Serves:
- 6
Andrew Nutter takes Northern ingredients and transforms them into a creative savoury pie served with fruity salsa
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Ingredients
- 1 tbsp Olive oil
- 6 rashers smoked back Bacon, cut into short fine strips
- 2 Onions, chopped
- 2 cloves Garlic, chopped
- 3 pieces black pudding, horsehoe shaped, skinned and cubed
- 400g new potatoes, cooked and cubed
- 12 Basil
- 400g Lancashire cheese, cubed
- 500g Puff pastry
- 2 egg yolks, beaten
For the pineapple and blackberry salsa
- 1 medium pineapple, cut into chunks
- 1 punnet Blackberries
- 1 red Onions, finely chopped
- 2 tbsp chopped Parsley
- 1 tbsp chopped Chives
- 2 beef Tomatoes, blanched, flesh removed and diced
- 400ml sugar syrup
- 2 Star anise
- 1 stick Cinnamon
- 100ml white wine vinegar
- 1 pinch black pepper
Method
1. Preheat the oven to 180C/gas 4. Heat the olive oil and fry the bacon until golden brown. Add the onion and garlic and fry for 1 minute.
2. Stir in the black pudding, new potatoes, basil and Lancashire cheese, and remove the pan from the heat.
3. Roll out the pastry into a thin rectangle and place the black pudding mixture down the middle.
4. Cut slits down the sides of the pastry rectangle and fold the pastry strips over the filling to form a plait.
5. Place the pastry plait on a baking sheet and brush with beaten egg yolk to glaze.
6. Bake for 15 minutes until golden-brown and puffed.
7. For the pineapple and blackberry salsa, mix the pineapple, blackberries, red onion, parsley, chives and tomato together.
8. Warm the stock sugar syrup in a pan with the star anise and cinnamon stick. Add the vinegar to the warm syrup and season with salt and freshly ground pepper.
9. Pour the syrup over the fruit mixture.
10. Slice the baked plait into 6 portions and serve warm with the salsa and rocket leaves on the side.
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