Recipe: Puff pastry with blood sausage and Planèze peas

1 Preparation of the peas: Rinse the peas and soak them for 3 hours in cold water, changing the water twice.

2 Drain them and place them in a casserole with your peas, garlic cloves, and onion, then cover with cold water. Cook at a gentle simmer for approximately 2 hours. Salt with coarse salt only about 3/4 of the way through cooking (test them; they should crush under your fingers).

3 In a colander, drain your peas, onion, and garlic cloves, then mash everything together with a fork. In a salad bowl, add the pig's foot meat and the fresh cream, slightly warmed. Season with salt and freshly ground pepper and keep warm.

4 Puff pastry: While the peas are cooking, prepare the pastry. Brush the puff pastry rounds with beaten egg, then prick them with a fork so they don't puff up too much during cooking. Refrigerate for 30 minutes. Preheat your oven to 200 °C (Gas mark 7). Remove the pastry rounds, brush with egg once more, and bake in the middle of the oven for approximately 20 minutes until they are golden and crispy.

5 Warm the blood sausage in a pan with the 50 g butter, then remove the skin and mash it with a fork. Season with a twist of fresh pepper and keep warm.

6 Assembly: In a large round dish, place your first pastry round, then spread the mashed blood sausage over it. Add a second layer with your mashed peas and pig's foot mixture, then cover with the second pastry round and place briefly in a moderate oven. Just before serving, top with fresh chervil leaves.