Puff pastry of white pudding with onion and pear jam
Preparation 15 mins
Cooking 45 mins
4 truffled white sausages
250g all-butter puff pastry
1 large onion
1 large pear
30g butter
1 little peanut oil
1 tbsp of sugar
5 cl of red wine
1 egg
Salt and pepper
In a saucepan, melt the peeled and minced onion and the pear, peeled and cut into small cubes, in the butter.
Add the sugar, the wine and leave to cook for 30 minutes, stirring occasionally to caramelize slightly.
Add a pinch of salt and a pinch of pepper.
Remove the skin from the white puddings and sear them for 30 seconds in a pan with a little oil.
Roll out the puff pastry and make 4 rectangles a little longer than the sausages.
Spread a little onion and pear jam in the center and place a sausage on each rectangle.
Close the dough by sealing the edges well if necessary with a little egg white.
Glaze the puff pastry with egg yolk and bake in a preheated oven at 210° for about 15 minutes until golden. Serve hot.
