Black pudding pie with saffron and onion jam recipe
Originating in the Middle East, the history of saffron stretches back 5000 years. With its honeyed taste and slightly metallic flavours, saffron is used in Middle Eastern, Indian and Asian cuisine in a variety of different dishes: from cheeses to soups via liquor and confectionery.
- 1 roll of puff pastry
- 4 onions
- 2 pinches of saffron
- 20g of butter
- 100g of sugar
- 100ml white vinegar
- 4 pieces of black pudding
- 250ml apple juice
- 2 sheets of gelatine
- 1 egg white
- 1 gas cartridge
Cook the tray of puff pastry for 12 to 15 minutes at 170°C. After cooking, divide into 4 circles.
Make the onion jam: peel and finely chop the onions. Melt the butter, add the onions, cover and gently cook. Add the sugar and brown lightly.
Deglaze with vinegar, add the saffron, season and set aside. Remove the skin from the black pudding and cut into slices. Put the pie together.
Place everything in the oven for around 7 minutes.
Make the apple siphon (made separately in a small bowl). Heat the apple juice and the gelatine (soaked and drained) in a microwave.
Mix with the egg white, stir and place in the siphon.