Irish breakfast pastries
With Easter only a few days away this Irish breakfast pastries recipe is one to add to your brunch list. Ballymaloe relish, Clonakilty black pudding, bacon, eggs, and croissant pastry? These Irish breakfast pastries have it all. All that’s missing is some sausages but there was just no way of adding them too.
The pastries are ready in no time once you get the hang of how to roll the pastry up into a knot. To make things easier I’ve recorded some videos for this recipe as well to show you how to roll it up. Excuse my shaky hands though. It’s an unfortunate side effect of a painful issue with my hands I’ve had for almost 10 months.
One tip though on the type of bacon to use. I used streaky bacon myself but cut the fat off the side. The bacon will not get crispy while in the pastry which makes the fat hard to eat. You could also go for bacon that has less fatty bits though to make things a little easier.
Hope you have a wonderful Easter!
|280g black pudding|
|2 rectangular flaky/croissant puff pastry sheets of 375g each|
|1 small egg|
|6tbsp Ballymaloe relish|