Black and white pudding tart

Serves 4-6
397g sheet of puff pastry, thawed
200g caramelised onions
60g white pudding, crumbled into large chunks
60g black pudding, crumbled into large chunks
100g feta
2 spring onions, sliced
1 egg, beaten

To serve:
100g Rocket
25g mix seeds, toasted
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper.
  2. Unroll the puff pastry onto the prepared tray.
  3. Spread on the caramelised onion, leaving a 1cm boarder around the edge.
  4. Sprinkle on the crumbled white and black puddings.
  5. Crumble on the feta and scatter with spring onions.
  6. Brush the edges with the beaten egg. Bake for 15-20 minutes or until the pastry is golden and crisp.
  7. Allow to cool slightly before topping with some fresh rocket and toasted seeds. Saturday

Per serving: 482kcals, 32.1g fat (10.1g saturated), 38.7g carbs, 3g sugars, 10.5g protein, 2g fibre, 0.489g sodium