Black pudding and pine nut puff pastries

Ingredients

• 1 sheet puff pastry
• 200 g rice morcilla (Spanish black pudding)
• 50 g pine nuts
• 1 beaten egg
• Salt and ground black pepper

Step-by-step preparation

1. Preheat the oven to 200 °C.
2. Roll out the puff pastry and cut it into rectangles of the size you want.
3. Toast the pine nuts in a dry skillet until golden.
4. Crumble the morcilla and mix it with the toasted pine nuts. Season with salt and pepper.
5. Spread the morcilla and pine nut mixture over each pastry rectangle, leaving a 1 cm border.
6. Fold the edges of the pastry toward the center to form a rim.
7. Brush the edges with beaten egg.
8. Bake for 15–20 minutes, until the pastry is golden.
9. Serve hot.