Clonakilty black pudding tarts
100g Clonakilty Black Pudding
20 sheets of Filo pastry (6X5 inches each)
30g red onion (diced)
40g Feta cheese
100g frozen spinach (thawed and excess juice squeezed out)
5 cherry tomatoes halved
Salt and pepper to taste
Oil for frying
1. Whisk 3 of the eggs in a large mixing bowl, add the red onion, spinach and crumble in the black pudding and feta cheese to the bowl, mix all of the ingredients together. Add salt and pepper to taste and set aside.
2. Pre heat the oven to 180C, grease a cupcake tin very well. Whisk the final egg, set aside and lay out the filo pastry sheets 2 at a time, on top of each other so they look like a star shape. Push the filo star shapes into the hollow of the cupcake tin making sure they are even and brush with the whisked egg. Repeat this until all 10 are formed. Add two heaped teaspoons of the filling to each cup and add a cherry tomato half to each one. Cook for 15 minutes until the cups are golden and the filling is cooked (it should be springy to touch and have no liquid visible). Allow them to cool on a wire rack for 10 minutes and serve.
Add a dollop of tomato relish or chutney