The puff pastry pudding

the BLOOD SAUSAGE PUFF 06971 INGREDIENTS for 4 PEOPLE 500 g apples or golden, 150 g butter, 400 g of puff pastry, an egg yolk, 400 g of black pudding.

For the sauce: 4 shallots, 15 cl of cider, 15 cl of fresh cream, a bunch of chopped chives, salt and pepper.

Preheat oven to 200° Peel, remove the seeds and cut the apples into quarters, let them Brown, for 6 minutes, 20 g of butter and keep them aside.

Cut the puff pastry 4 12x5 cm rectangles, brush with egg yolk, Cook for 15 minutes in hot oven, then cut them in half in thickness direction.

Cut the pudding into rings and brush with 20 g of melted butter.

About half of the pasta rectangles, alternate blood sausage and slices of apples, and cook in the oven for 10 minutes.

Meanwhile, prepare the sauce: Saute chopped shallots for 5 minutes, 20 g butter, pour in the cider and let it reduce to ó; Add the cream, salt and pepper and let it reduce again.

Join now the rest of the butter into pieces, stir and garnish with chives.

Pour prawn crackers on plates, nappate with the sauce and cover with half of the remaining puff pastry.

Serve hot.