Black pudding with fried mustard onions in a puff pastry pillow

Ingredients for 4 servings:

• 200 g black pudding (Rhineland Flönz, smoked in a ring)
• 1 pack of puff pastry, fresh (from the refrigerated section)
• 2 m.-sized onion(s)
• 2 tbsp lard, heaped
• 3 tbsp mustard, hot
• 1 egg(s), fresh (size M)
• 1 tbsp, leveled flour
• 1 tsp sautéed thyme
• some sugar
• some salt
• some black pepper, freshly ground
• some sea salt, coarse

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Rhinelanders also like to call it Kölschkonfekt

Remove the black pudding from the skin, cut into approximately 2cm thick slices, and then quarter these. Peel the onion, halve it, and slice it into thin half rings. Heat the lard in a pan, fry the onions, season with a little sugar, salt, and pepper, add 1 teaspoon of thyme, dust the onion with a little flour, add the mustard, stir, and remove from the heat. Add the black pudding pieces to the onion mixture. Crack the egg and whisk. Roll out the puff pastry and brush with the egg. Cut the puff pastry into 8 equal pieces. Spread the black pudding and onion mixture on the puff pastry, fold the puff pastry together, and press the edges together firmly. Place the pillows on a baking sheet lined with baking paper, brush with egg, sprinkle with coarse salt, and bake for about 15 minutes at 200°C (top and bottom heat) until golden brown. A delicious snack, hot or cold, with a fresh Kölsch. A small salad would make the whole thing a little easier, but experience shows that men usually leave the salad alone and prefer to snack on a second “pillow.”