Goulash under puff pastry cover

Name: Goulash under puff pastry cover
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 400 g detached pork chop; 1 kg Pork goulash; 500 g Onions; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 2 TABLESPOONS Flour; 1 glass (370 ml) Chanterelles; 1 TABLESPOON Butter or margarine; 8 (à 45 g) square slices of deep-frozen puff pastry; 1 egg (size M); 2 TABLESPOONS Milk; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

400 g detached pork chop
1 kg Pork goulash
500 g Onions
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
2 TABLESPOONS Flour
1 glass (370 ml) Chanterelles
1 TABLESPOON Butter or margarine
8 (à 45 g) square slices of deep-frozen puff pastry
1 egg (size M)
2 TABLESPOONS Milk
baking paper

Directions

1
Wash the cured pork, dab dry and cut into small pieces. Goulash may be cut smaller. Peel onions and cut into slices. Heat the oil in a frying pan. Brown the meat in it in portions. Put the meat back into the roaster, season with salt, pepper and marjoram. Dust with flour.
2
Add onions and fry briefly. Add 1 litre of water, bring to the boil, cover and stew for about 1 hour. Pour the chanterelles on a sieve and drain. Heat the fat in a pan. Brown the chanterelles, season with salt and pepper and add to the goulash. Pour the goulash into an ovenproof dish and let it cool down. Place puff pastry slices next to each other on a floured work surface and allow to thaw. Cut 3 slices into strips. Separate the egg. Beat the egg yolks with milk, brush the strips with it and sprinkle with marjoram. Turn the strips into each other. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Place 4 puff pastry slices on top of each other and roll out slightly larger than the tin and cut out round.
3
Separate the egg. Beat the egg yolks with milk, brush the strips with it and sprinkle with marjoram. Turn the strips into each other. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Place 4 puff pastry slices on top of each other and roll out slightly larger than the tin and cut out round. Brush the edge of the tin with egg white. Place the puff pastry sheet on top of the goulash, pressing the edge firmly. Roll out 1 slice of puff pastry to at least double its size. Cut off several strips, twist into a cord and place on the edge. Cut out any figures from the rest of the pastry and lay them on the puff pastry. Cut a hole from the middle of the plate. Brush everything with egg yolk. Bake in the oven at the same temperature for 15-20 minutes
4
Place the puff pastry sheet on top of the goulash, pressing the edge firmly. Roll out 1 slice of puff pastry to at least double its size. Cut off several strips, twist into a cord and place on the edge. Cut out any figures from the rest of the pastry and lay them on the puff pastry. Cut a hole from the middle of the plate. Brush everything with egg yolk. Bake in the oven at the same temperature for 15-20 minutes
5
30 minutes waiting time