Using a fork, mix together the sausagemeat, mustard powder, herbs and black pudding. Using your hands, mould the mixture into two long sausage shapes. Cut the pastry in half lengthways.
In a bowl, mix the sausage meat with the black pudding and mould into 12 sausage shapes. Place on top of the mushroom paste and then spread the caramelised onions on top of each sausage.
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