Recipe: Puff pastry with black pudding and Planèze peas

Name: Feuilleté de boudin et pois de la planèze
Prep time: 180 min
Cook time: 120 min
Total time: 480 min
Yield: 4 portions
Ingredients: 600 g de boudin noir artisanal; 200 g de pois blonds de la Planèze; 2 ronds de pâte feuilletée "pur beurre" de 22cm de diamètre; 8 cl de crème fraîche; 50 g de beurre; 1 bel oignon; 3 gousses d'ail épluchées; 1 pied de cochon cuit ,la chair décortiquée et taillée en petits dés; 1 oeuf; Sel gros et sel fin et poivre du moulin; Dans une boule a thé 2 feuilles de laurier et 1 branche de thym écrasés; Pluches de cerfeuil frais

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 180 min

Cook 120 min

Rest 3h

Total 8h

Servings 4 serv.

This recipe was sent to me by one of my friends, Guy Legay (MOF former mythical chef of the Ritz) this great chef of Auvergne origin, has always remained a fervent defender of the products of his region, so these blonde peas and blonde lentils have been for centuries as curved on the vast plateau of the Planèze de Saint Flour, they are then cultivated without fertilizer

Ingredients for 4 servings

600 g of artisanal black pudding
200 g of blonde peas from the Planèze
2 rounds of "pure butter" puff pastry 22cm in diameter
8 cl of fresh cream
50 g of butter
1 large onion
3 peeled garlic cloves
1 cooked pig's foot, meat removed and cut into small cubes
1 egg
Coarse salt and fine salt and freshly ground pepper
In a tea ball 2 bay leaves and 1 crushed thyme branch
Fresh chervil leaves

Step-by-step directions

1 Preparation of peas
a/ Rinse the peas and soak them for 3 hours in cold water, changing the water 2 times.
b/ Drain them and put them to cook in a pot by pouring in your peas, your garlic cloves, your onion, then cover with cold water, cook at a gentle simmer for approximately 2 hours, salt with coarse salt only at 3/4 of the cooking time (test them, they should crush under your fingers)
c/ In a colander, drain your peas, your onion and your garlic cloves, then crush everything with a fork, then in a bowl, add the pig's foot meat, the fresh cream slightly warmed
salt and pepper to taste and keep warm.
2/ Puff pastry
a/ During the cooking of the peas, we will take care of it.
b/ Brush the pastry rounds with beaten egg, then prick them with a fork so they don't puff up during cooking, refrigerate for 30 minutes, preheat your oven to 200° (Gas mark 7), take out your pastry rounds, brush them a second time and bake in the middle of the oven for approximately 20 minutes, they should come out very crispy.
2/ Heat the black pudding in a pan with the 50g of butter then remove the skin and crush it with a fork, give it a grind of pepper and keep warm.
3/ Assembly of your puff pastry
In a large round dish place your 1st disc of puff pastry then spread the crushed black pudding on top, install as a 2nd layer your crushed peas and pig's feet then cover with your 2nd disc and put back in the oven for a few moments at medium heat
when serving add the chervil leaves.