Black Pudding & Goats Cheese Parcels with a Red Onion Marmalade

This Black Pudding Goats Cheese Parcels recipe was originally sourced by RTE | Lifestyle from a food blog called Fresh Food Fun back in 2013.

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Club Summary

This recipe was originally from a food blog called Fresh Food Fun back in 2013. The blog does not appear to have been kept up to date but that doesn't mean the recipe isn't worth a try!!

Recipe Credit:


Mystery Chef

Black Pudding & Goats Cheese Parcels with a Red Onion Marmalade


For the Pie

  • 1 sheet Puff Pastry, ready-made *1
  • 8 x 1cm slices Black Pudding
  • 4 x 1cm slices Goats Cheese (small roll)
  • Flour, for dusting
  • 1 Egg yolk
  • 1 tsp Milk

For the Red Onion Marmalade

For the Salad


  1. Add the red onions to a saucepan and place on medium heat. Add in the balsamic vinegar, sugar and cinnamon sticks and mix well. Allow the mixture to gently cook, too high a heat and it will give a burnt taste to the marmalade. Taste every few minutes and if it's still very sharp it may need a bit more sugar. It's ready when you can run a spoon against the base of the saucepan and the liquid slowly comes back together (is syrup-like).
  2. Preheat the oven to 180°C / 350F / Gas Mark 4.
  3. Butter 4 dariole moulds *2 or ramekin dishes *3 - choose the size that will give the snuggest fit for the filling ingredients.
  4. On a lightly floured surface, roll out the puff pastry to approx. 1/2cm thickness. You will need to cut 4 large circles and 4 smaller (for the lids) - size dependent upon the moulds/dishes used.
  5. Line the moulds/dishes with the pastry, pressing down gently and leaving a slight overlap.
  6. Place a piece of black pudding in the base of the mould/dish, then place a piece of goats cheese on top of it followed by another piece of black pudding. Repeat for each mould.
  7. Brush the edges with a little beaten egg, then place the smaller round of pastry on top of each parcel and pinch it together. Trim away any excess pastry.
  8. Whisk together the remaining egg yolk and milk with a fork. Then using a pastry brush rub some of the egg wash all over the tops. This will give them a golden brown sheen once they come out of the oven.
  9. Place the prepared parcels on a baking tray, then bake for 25 minutes. Carefully turn the parcels out of the moulds (use a clean tea towel to assist), then turn them upside down place them onto the baking tray. Return to the oven for a further 10 minutes to brown all over.
  10. When ready to serve toss the salad leaves in a little extra-virgin olive oil and season to taste - the black pudding, goats cheese and red onion marmalade are all strong in flavour so nothing else is needed.

To Serve: Place some red onion marmalade in the centre of the plate, place the parcel on top of it and then add some of your dressed salad leaves.

Recipe Notes

  1. Puff Pastry: For convenience, the recipe is fine using the shop-bought ready-made pastry, however, if the mood takes you, make your own puff pastry.
  2. Dariole Mould: A Dariole is a small, flowerpot-shaped mould in which an individual sweet or savoury dish is cooked and served. They are available in a number of sizes.
  3. Ramekin Dish: A Ramekin is a small dish for baking and serving an individual portion of food. They are also available in a number of sizes.

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