Black pudding puff pastry snail

Ingredients for 1 servings:

• 1 pack of puff pastry (ready-made product, roll from the refrigerated section)
• 250 g black pudding (Flönz, Rhenish black pudding in one piece)
• 2 m.-sized onion(s)
• 1 tsp thyme, dried
• 2 tbsp mustard, hot
• 30 g lard
• some pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cologne tapas, simply delicious with a cool Kölsch or a glass of Silvaner, even those who hate black pudding will love it!

Roll out the puff pastry and lightly pepper. Peel the onions, halve them, and slice them into thin half rings. Heat the lard in a pan, fry the onions, and season with thyme. Add the mustard once the onion rings have turned golden. Mix both together and remove from the heat. Cut the black pudding into 1.5-2 mm slices and spread them on the puff pastry. Top with the onion-mustard mixture (let it cool slightly, otherwise the puff pastry will be too soft and difficult to roll up). Roll up the whole thing and cut into approximately 1 cm wide strips. Place on a baking rack lined with baking paper and bake in the oven at 220 degrees Celsius for about 15 minutes. Let it cool briefly and serve while still warm. Serve as a snack with a Kölsch beer or as finger food at a buffet. Makes about 25-30 pieces.