{"id":27659,"date":"2023-01-22T09:25:06","date_gmt":"2023-01-22T08:25:06","guid":{"rendered":"https:\/\/bake-street.com\/?p=27659"},"modified":"2026-04-08T12:24:59","modified_gmt":"2026-04-08T10:24:59","slug":"savory-black-pudding-pear-and-pine-nuts-pie","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/savory-black-pudding-pear-and-pine-nuts-pie\/","title":{"rendered":"Savory black pudding, pear and pine nuts pie"},"content":{"rendered":"

Some time ago I left you a savory pie<\/strong><\/a>, which I enjoyed a lot during the process, and I knew it would be a type of preparation that I would repeat in the future. It is true that it is one of those recipes that requires a little more time and patience than others, but once you finish it… You feel a great satisfaction. Today I leave you with this Savory black pudding, pear and pine nuts pie<\/strong> that, I already tell you, I know you are going to enjoy a lot. In all senses.<\/p>\n

Not only during the elaboration process, which is very entertaining, but also when it comes to enjoy it. Please, how wonderful. At home we liked it very, very much. Of course, you have to like blood sausage\/black pudding, because otherwise it is not a preparation for you. Although, of course, you can always version the filling with other ingredients if you wish.<\/p>\n

<\/p>\n

This recipe was originally going to be an empanada<\/strong><\/a>. But, as often happens to me, I changed my mind as I was making it. I thought that in a savory pie format, decorated, to serve it cut in pieces, would be a very good option. So that’s how I did it.<\/p>\n

\"Savory <\/picture><\/div>\n
Savory black pudding, pear and pine nuts pie.<\/h5>\n

The dough for this recipe is the same that I used for the curried potato and spinach pie<\/strong><\/a>. I really like the way this dough works, how well we can shape it, not to mention how well it withstands the baking process while keeping its shape intact.<\/p>\n

To get a good result in the dough and after baking, I advise you not to skip any step of the process. Including the overnight rest in the refrigerator, this is very important<\/strong> to make sure that the shape is perfect.<\/p>\n

The filling may not be suitable for everyone. Not because it is not good, which in my opinion is extraordinary, but because you must like the main element. In my case, I chose rice black pudding and I think it was the right choice. We achieve a more balanced filling, a quantity of black pudding and rice, together with poached vegetables, pear and pine nuts.<\/p>\n

If we were to use onion black pudding, it is possible that when it comes to eating the pie, the result would be much heavier.<\/p>\n

What is black pudding?<\/h5>\n

Burgos black pudding<\/strong> is a meat product or sausage typical of Burgos gastronomy<\/strong>. After being stuffed, it undergoes a cooking process, made from rice and pork blood. To the main ingredients are also added onion horcal<\/strong><\/a> (with a mild, slightly sweet and spicy flavor), lard, salt, pepper, paprika, oregano and spices. Tradition says that it should be: “bland, fatty and spicy”<\/strong>.<\/p>\n

The correct proportions of a Burgos black pudding would be these:<\/p>\n

    \n
  • Horcal onion: more than 35%<\/li>\n
  • Rice: between 15% al 30%<\/li>\n
  • Blood: more than 12%<\/li>\n
  • Lard: between 10% al 22%<\/li>\n
  • Salt and spices: 5%<\/li>\n<\/ul>\n

    This is a sausage made without meat, in this case coagulated blood, which is mixed and spiced with the rest of the ingredients until a homogeneous mixture is achieved. Once the mixture is ready, the sausage is stuffed with the help of a stuffing machine. These are then tied and delimited with the help of a string or staple.<\/p>\n

    After this process, they are subjected to a thermal process. The blood sausages are immersed in boiling water at 212\u00baF\/100\u00baC for 30 minutes. After the cooking process, the heat process must be cut off and they must be cooled. For this purpose, airing chambers are used, where they are hung and the outside of the black puddings are allowed to dry. Once this process is finished, they are packaged and made available to customers.<\/p>\n

    \n<\/picture>\"Savory<\/p>\n<\/div>\n
    Why is Burgos associated with black pudding?<\/h5>\n

    The elaboration of “Morcilla de Burgos<\/strong>” is historically related to the home pig slaughter<\/strong>. In the twentieth century, Burgos black pudding began to be made in workshops and factories, following traditional methods and trying to maintain the essence of the recipes that have passed from generation to generation.<\/p>\n

    Burgos black pudding has specific qualities that make it different from those obtained in other areas of Spain, the main one being the use of horcal onion<\/strong>. According to the oral tradition concerning the slaughter, which is passed down from father to son, and which still persists in many villages, the best onion for the preparation of black pudding is the regional variety known as horcal onion<\/strong>, also called matancera<\/strong> <\/em>or matanza<\/strong><\/em>\u00a0because of its close relationship with this activity. This variety of onion is obtained during the autumn and early winter months, coinciding with the slaughtering season.<\/p>\n

    It is a sweet onion, easy to chop, with a high fiber and water content, about 92%, and with high retention capacity.<\/p>\n

    The percentage of onion used to make Burgos black pudding directly influences three physicochemical parameters: pH, total sugars and total dietary fiber (TDF)<\/strong>, as well as influencing the number and intensity of volatile compounds, especially sulfur compounds that give the black pudding its particular smell and spicy flavor, which differentiates it from other rice puddings made in Spain.<\/p>\n

    Once again, I would like to thank Kanstantsin Larkou <\/strong><\/a>\u00a0for his wonderful creations. It was thanks to him that I came to this kind of pies, so incredibly beautiful, and thanks to him that I started to make this kind of attractive pies at home. The design I leave you today is inspired by this pie he made<\/strong><\/a>.<\/p>\n