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Chive-tied filo pastry bundles with Spanish black pudding and apple


Preheat oven to 180ºC/350ºF.

Heat the Spanish olive oil in a frying pan over moderate heat. Add apple cubes and sauté until soft. Add the rice black pudding and cook during 3-4 minutes. Remove the mixture from the heat and let it cool a bit.

Stamp out 4 rounds from the filo pastry sheets with a plain pastry cutter of 11-12cm/4- 4 ¾ in. Place some of the apple and black pudding mixture in the centre of each filo round. Carefully bring the edges of each filo pastry together into a little bundle. Tie each bundle with a long chive.

Brush filo bundles with olive oil. Bake until crisp and golden, about 15 minutes. Cool on a wire rack. Serve warm.

Preparation: Sonia Fuentes/©ICEX.

Spanish tapa recipe: Chive-tied filo pastry bundles with Spanish black pudding and apple. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 434
Energy (kJ): 1,818
Protein (g): 13.98
Fat (g): 33.74
Carbohydrates (g): 17.51
Fibre (g): 2.13
Iron (mg) : 9.35
Vitamin B12 (µg) : 0.24
Potassium (mg) : 368.94
Information provided by: The Spanish Nutrition Foundation (FEN) 

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