Ingredients
For 20 servings
500g
Black pudding
100g
Potatoes, cooked
100g
Apple, chopped
50g
Onion(s), finely chopped
2
Garlic clove(s), finely chopped
1pinch(es)
Salt and pepper
1tsp
Marjoram, rubbed
1small pinch(es)
Gingerbread spice
30g
White bread crumbs
250g
Fresh filo pastry, 1 package
1ea
Egg yolk(s), to brush
Vegetable oil, to deep fry
For the horseradish dip
250g
QimiQ Classic, unchilled
100g
Sunflower oil
150g
Sour cream 15 % fat
1tsp
Mustard
2tbsp
Horseradish, grated
1pinch(es)
Salt and pepper
Preparation
- Skin the black pudding, chop up roughly and bake with the potato, apple, onion, garlic, salt, pepper and marjoram at 160° C for approx. 15 minutes.
- Allow to cool and finely mash together.
- Add the gingerbread spice and bread crumbs and mix well.
- Pre-prepare the pastry according to the instructions on the packet and halve lengthwise.
- Place the black pudding mixture into a piping bag with a 1 cm nozzle and pipe along the edge of each sheet of pastry.
- Brush the other edge of the pastry with egg yolk, roll tightly and seal well. Deep fry in hot oil until golden brown.
- For the dip: whisk the QimiQ Classic smooth. Slowly whisk in the oil until emulsified.
- Add the remaining ingredients and mix well. Serve with the black pudding sticks.
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