To make the pastry, place the bread flour, salt and paprika into a bowl, rub the butter into the flour and then add the grated parmesan. Add just enough cold water to make a stiff pastry.
Cover in parchment and place in the fridge to “rest” for 30 minutes.
To prepare the filling, sauté the onion until softened, add the diced black pudding and apple, curry powder and stir in lemon zest, sauté for 5 to 6 minutes. Add the chopped parsley and season lightly with salt and freshly ground black pepper. Leave to cool.
Preheat the oven to 400°F. Line a baking tray with parchment.
Roll the pastry out thinly and cut into 12cm squares. Spoon the filling into one half of the pastry square. Brush the edges with egg wash and fold the pastry over to cover.
Press and crimp with your fingers or the back of a knife.
Place on a pre-lined baking tray, make an insertion in the top, brush with egg wash and bake for about 18 to 20 minutes.
Leave to cool completely before pack for the picnic.
