Fancy some black pudding and mango samosas? A delicious combination of flavours, with a super-crispy pastry, that you simply must try. A high-quality spiced black pudding, like the ones from Llodio, goes down a treat with certain fruits: pear, apple, mango… I’ve already tried several combinations of this sort and the result is spectacular.
Not long ago, I posted a recipe for Llodio black pudding cake with Zalla red onion and apple – another example of this kind of flavour combination that works perfectly. This recipe for Llodio black pudding samosas with mango combines quality Basque produce with the Indian samosa format, making them ideal for appetisers, pintxos or casual dinners with friends. A very simple recipe that takes no time at all to prepare, and the result is a delicious and original snack. The key is to use a ripe mango and a good-quality black pudding.
Black pudding and mango samosas
Easy 30 minutes 4
- a roll of filo pastry
- 1 Llodio black pudding or similar (spiced rice black pudding)
- a large ripe mango
- Añana wine salt
- ground black pepper
- 1 egg
- baking paper
- 1 knob of butter
To make this delicious recipe for Llodio black pudding and mango samosas, start by preparing the filling. Heat a frying pan over a medium heat, without oil, with a knob of butter, and add the peeled and diced mango. Be careful when chopping the mango near the stone as it can splinter, and finding that in the samosa is a real nuisance. Sauté the diced mango for a few minutes and transfer to a plate.
Remove the skin from the Llodio black pudding and place the meat in the same frying pan where you previously sautéed the mango. Cook over a medium heat without adding any oil, as the black pudding already contains plenty of fat. Break up the black pudding with a wooden fork and sauté for a few minutes until it is nice and crumbly.
Add the mango and stir well so that the cubes are incorporated into the black pudding and the mixture is evenly distributed. Add a few pinches of Añana salt to the wine and a generous grinding of black pepper. Sauté everything for a couple of minutes, then remove from the heat to allow the mixture to cool slightly.
Preheat the oven to 180°C. Cut the filo pastry into strips about three fingers wide, place the filling at one end of each strip and roll it up gradually, folding the samosa into a triangle until you reach the end of the strip.
Dip your fingertip in water and lightly moisten the inside of the final fold to seal it. Once all the black pudding and mango samosas are filled, brush them with beaten egg so they brown nicely when baked.
Place the samosas on a baking tray lined with baking paper and put them in an oven preheated to 180 degrees to cook the filo pastry and brown it for 5 minutes, keeping an eye on them to ensure they don’t burn, as the filo pastry will taste bitter if it browns too much.
Take the samosas out of the oven and enjoy their delicious combination of flavours and textures. You can serve them with a sauce of your choice; I recommend something slightly spicy, such as a sweet chilli sauce or a sauce made with gochujang.
In just a few minutes and with very little effort, you can enjoy some delicious black pudding and mango samosas, which are perfect as a snack or as a main course served with a simple salad. Once you’ve tried them, you’ll be back for more…
Use a good-quality black pudding, such as the one from Llodio – a rice-based black pudding with just the right amount of spice: that’s the key to this recipe.
The mango should be ripe, but not overripe, so that it is sweet and juicy without falling apart completely.
Work quickly with the brick pastry so it doesn’t dry out; if it’s warm or draughty, cover it with a slightly damp cloth whilst you’re assembling the samosas.
Serve the black pudding and mango samosas fresh from the pan or warm to fully enjoy the contrast of textures and flavours.
Pixies – Greens and blues
The Pixies are back with new material after a break of several years. Having listened to the album several times, I have to admit I’m a little disappointed; this album is missing something, and it shows in the sound. It’s a good album, but I was expecting much more from the Boston band. Even so, I’ll give them another chance. Come back, Kim!!!!
