Chef Andy Bates is a regular contributor to the Food Network and has 2 successful series broadcast on their TV channel. The following comment was made on the website for this recipe;
Friend baked one of these for us. Best thing ever. God I love them and I'm from Yorkshire.
For the Pastry
For the Filling
- Preheat the oven to 180°C / 350F / Gas Mark 4.
- In a food processor blend the flour, butter and salt until the mix resembles breadcrumbs. Add the water and egg. Mix until it becomes a dough. Wrap in cling film and rest for 1 hour.
- Roll the pastry into a greased tart ring 28cmx 4cm and blind bake for 20-25 minutes. Remove baking beads and bake for a further 5 minutes for a golden brown base. Brush with egg yolk.
- Sweat off the onions on a low heat for at least 30 minutes until brown and caramelised. Allow to cool.
- Mix the cream, milk, eggs, yolk, then add the onions and thyme. Set aside and season just before using.
- In a food processor blend the black pudding until it becomes a pate.
- Separate into two and roll each piece out separately in cling film enough to cover the pastry base.
- Lay one of the black pudding rounds in the pastry then cover with 10 slices of the cooked bacon. Cover with half the cheese.
- Ladle over the cream and onion mix. Top with the other black pudding round and remaining bacon then cover with the rest of the cheese.
- Bake in a pre-heated oven 160°C / 320F / Gas Mark 3 for 40-45 minutes until set. Finish under a hot grill to crisp up the cheese.
Serve with some mixed salad leaves and new potatoes or chips.
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