Black Pudding with Fried Mustard Onions in Puff Pastry Pillow
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g black puddin (Rhenish flönz, smoked in a rin)
- 1 packet puff pastry, fresher (from the refrigerated shelf)
- 2 medium onion (s)
- 2 tablespoon lard, heaped
- 3 tablespoon mustard, hotter
- 1 egg (s), fresh (size M)
- 1 tablespoon, leveled flour
- 1 teaspoon, leveled thyme
- some sugar
- a bit salt
- some black pepper, freshly ground
- some sea salt, coarse
Print Recipe
Pin Recipe Instructions
- Remove the blood sausage from the skin, cut into approx. 2 cm thick slices, then quarter them. Peel and halve the onion and cut into thin half rings.
- Heat the lard in a pan, fry the onions in it, season with a little sugar, salt and pepper, add 1 teaspoon thyme, dust the onion with a little flour, add the mustard, stir in and remove from the stove.
- Put the black pudding pieces under the onion mixture.
- Beat the egg and whisk. Roll out the puff pastry and brush with the egg. Cut the puff pastry into 8 equal parts. Pour the black pudding and onion mixture on the puff pastry, fold the puff pastry, press the edges well. Place the pillows on a baking sheet lined with baking paper, brush with egg, sprinkle some coarse salt on top and bake for around 15 minutes at 200 degrees (top and bottom heat) until the puff pastry is golden yellow.
- A tasty snack hot or cold with a fresh Kölsch. A small salad would make things a little easier, but experience shows that men usually leave the salad and prefer a second pillow.
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