- 1 quality black pudding (300-350 g).
- 2 large onions.
- 40 g pine nuts.
- 20 g currants.
- 50 cl olive oil.
- 3 tablespoons of mountain honey.
- 1 packet of filo pastry.
- ¼ L olive oil.
Put the olive oil in a frying pan and fry the finely chopped onion. Add the pine nuts and currants and continue to slowly cook it. When the onion is a golden colour, add pieces of the black pudding and also a tablespoon of mountain honey. Within a few minutes, the filling will be ready. Leave it to cool and gain consistency. Cut the filo pastry into rectangles measuring approximately 10 cm x 12 cm and wrap each portion of the filling in a couple of sheets of filo pastry to form small packets. Then heat the olive oil in a frying pan and fry the packets, on both sides, until they are golden. Then put these small packets on kitchen paper so that it can absorb any excess olive oil. Arrange the packets on a plate, on a base of mountain honey, and then bathe them by adding a few more drops on top. Put packets on a small skewer and they are then ready to eat.