Puff pastry with black pudding, pear and pine nuts

Chop the pear and the onion as you like, in my case julienned onion and very small pear.

Brown the onion in a frying pan with a little EVOO and when it is golden brown, add the pear (better ripe) (optional dates as well).

On the other hand, peel the blood sausage and if it is very compact, break it so that it is easier to crumble it and add it to the frying pan with the rest of the ingredients.

Add the blood sausage (it is better if it is not made of rice so that the stuffing mixture is juicier) to the pan and cook it minimally so as not to dry it too much.

Add the pine nuts and toast them a little in the frying pan.

While the above is cooking, roll out the puff pastry and cut it into the desired shapes.

Once the filling is ready, let it cool slightly and fill the puff pastry.

Paint with beaten eggs and bake in the oven until golden brown, in my case I left it at 190 for 20 minutes.

Enjoy