Herb casserole in puff pastry

Name: Herb casserole in puff pastry
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Onions; 1 kg triggered cured pork; 2 Bay leaves; 1 package (300 g) frozen puff pastry; 2 Federation Parsley; 7-10 Tbsp Flour; 3 TABLESPOONS medium hot mustard; 1 Egg Yolk; 800 g Savoy cabbage; 250 g Tomatoes; 1 TABLESPOON Butter or margarine; 1/4 l Tomato juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sesame seeds; 7-10 Tbsp Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Onions
1 kg triggered cured pork
2 Bay leaves
1 package (300 g) frozen puff pastry
2 Federation Parsley
7-10 Tbsp Flour
3 TABLESPOONS medium hot mustard
1 Egg Yolk
800 g Savoy cabbage
250 g Tomatoes
1 TABLESPOON Butter or margarine
1/4 l Tomato juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sesame seeds
7-10 Tbsp Parsley

Directions

1
Onions peel and halve. Put the smoked pork in plenty of boiling water and cook with bay leaves and halves of onions for 40 minutes. Drain and collect the stock. In the meantime, thaw the puff pastry by placing it on top of each other.
2
Wash the parsley and chop it, except for a few leaves for garnishing. Roll out the dough on a floured work surface 25 by 40 centimetres. Brush with mustard and spread herbs on top. Roll the roast in the dough, brush with whisked egg yolk and decorate with leaves.
3
Bake in the preheated oven (E:-stove: 200 ° C/ gas: level 3) for 30 minutes. In the meantime, clean, wash and cut the savoy cabbage into small pieces. Wash the tomatoes and cut them into slices. Sauté cabbage in hot fat for five minutes, deglaze with tomato juice and 1/4 litre of smoked pork stock.
4
Reduce over a high heat for about ten minutes, add the tomatoes and cook for five minutes. Season to taste with salt and pepper. Roast sesame seeds in a dry pan. Arrange the smoked pork on the vegetables, sprinkle with sesame seeds and serve garnished with a bouquet of parsley.