Black pudding in filo pastry with apple cream

Ingredients for 4 servings:

• 2 apples
• 40 g sugar
• 100 ml white wine
• 40 g butter
• 1 tbsp lemon juice
• 125 g black pudding
• e.g. filo pastry
• 1 egg yolk
• 300 ml oil for frying
• 100 g lamb’s lettuce
• n. B. Vinaigrette of your choice

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

very good as a starter

Peel, core, and dice the apples. Place the apple pieces in a saucepan with the sugar, wine, butter, and lemon juice and simmer uncovered over medium heat for about 20 minutes. Purée the apple compote finely with a hand blender, transfer to a bowl, and let cool in the refrigerator. Peel the black pudding and cut into small cubes. Cut the filo pastry into pieces approximately 12 x 12 cm. If the black pudding is very hard, place two sheets of filo pastry on top of each other, otherwise the sausage will pierce the thin pastry. To do this, brush the bottom sheet with a little egg yolk to hold the two sheets together. Now place about 1 teaspoon of black pudding on each sheet. Brush the sheet all around with egg yolk and fold it diagonally. Heat oil in a pan and fry the leaves until golden brown. Dress the lamb’s lettuce with a vinaigrette if desired. To serve, spoon some apple cream onto a plate, arrange the lettuce on top, and finally add the black pudding strips. As a starter, allow about 2 – 3 sails per person.