Clonakilty Blackpudding and goats cheese parcels

Clonakilty Blackpudding and goats cheese parcels

Serves: 4Prep Time: 20Cook Time: 25

Add a touch of class to your party with these stunning Clonakilty Blackpudding and goat’s cheese parcels. This inspiring seasonal recipe makes the perfect party treat. When served with a soft, sticky red onion marmalade you better be sure to make enough because people won’t be able to keep their hands off these scrumptious canapés.


1 sheet of puff pastry

8 1cm slices of Clonakilty Blackpudding

4 1cm slices of goats cheese (small roll)

1 egg

4 handfuls of mixed leaf salad

Olive oil

For the red onion marmalade:

4 medium red onions

200ml balsamic vinegar

2 cinnamon sticks

100g Demerara brown sugar




1. Slice red onions into thin strips and add them to a pot. Add in the balsamic vinegar, sugar and cinnamon sticks, which are broken in half, and mix well.

2. Place over a medium heat and make sure to keep an eye on it as you don’t want it to boil as it can 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. You’ll know it’s ready when you run a spoon against the base of the pot and the liquid slowly comes back together.

3. Lay your sheet of puff pastry out on a table. Make sure to defrost it first if frozen and don’t leave it over a heater for too long as it will destroy the pastry.

4. Cut your slices of Clonakilty Blackpudding and goat’s cheese. Place a piece of Blackpudding about two inches in from one of the corners and then place a piece of goat’s cheese on top of it followed by another piece of Blackpudding.

5. Cut a square from the pastry once you know approximately the size needed so each corner can reach the centre at the top of the stack.

6. Remove the stack and thin out the pastry by pressing down lightly on it working your way out from the centre. If you don’t do this the pastry can come out very thick after cooking.

7. Put the stack back in the centre and bring each corner of the pastry, one at a time, up to the centre of the piece of Blackpudding on the top and press down on it so it sticks. Once all four corners are up you will have four pieces of pastry sticking out. These can be pinched as close to the filling as possible making sure not to tear the pastry.

8. Once that’s done, trim the extra pastry off with a knife and then work your way around the parcel with your hands smoothing out the small pieces which are sticking out.

9. Follow these steps for each parcel.

10. Heat your oven up to 180 degrees.

11. While waiting for the oven to heat up, you can egg wash each parcel. This is done by simply cracking an egg into a cup and mixing it. Then using a pastry brush rub some egg all over the parcels. This will give them a golden brown sheen once they come out of the oven.

12. Cook for 25 minutes and remove.

13. You should be ready to plate up now so just place some red onion marmalade in the centre of the plate and place the parcel on top of it. Add some salad and just drizzle with olive oil.


Recipe can be found at