Black Pudding and Rhubarb Pastries

A good quality black pudding is needed. Fry the skinned black pudding slices in a little olive oil using a heavy frying pan until they are lightly crisped on the outside. Reserve. Add the onion to the pan (with a little extra oil if necessary) and soften without browning. Add the rhubarb and stir for a minute or so. Add the cider and simmer gently until the rhubarb has disintegrated to form a thick sauce. Season with black pepper and a little grated nutmeg. Place two squares of pastry on top of each other; place a teaspoon of the sauce in the middle and put a slice of black pudding on top. Moisten the edges of the pastry and fold over the contents, pinching the edges together to form a seal. Bake in a moderate oven (160 C) on a greased baking tray for about 20 -30 minutes (until the pastry is golden). Eat while warm. This quantity suffices for a canape for four or a good starter for two.