Herb casserole with puff pastry

Name: Herb casserole with puff pastry
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1-1.25 kg tripped chop of Kasseler; 1 package (450 g; 6 plates) TK-sheet pastry; 2 Federation Parsley; 1 collar Chives; 1/2 potty Thyme; 3 discs Toast; 2 Eggs (Gr. M); salt, pepper, baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1-1.25 kg tripped chop of Kasseler
1 package (450 g; 6 plates) TK-sheet pastry
2 Federation Parsley
1 collar Chives
1/2 potty Thyme
3 discs Toast
2 Eggs (Gr. M)
salt, pepper, baking paper

Directions

1
Wash cured pork. Pour into boiling water, cover and cook for about 45 minutes. Lift out and cool. Defrost dough
2
Wash the herbs and chop finely. Crumble the toast. Mix both with 1 egg and season. Spread the Kasseler with it
3
Place 5 pastry sheets on top of each other, roll out to a size of approx. 35 x 35 cm. Place the smoked pork loin with the herb side on top. Separate 1 egg. Brush the edges of the dough with egg white and fold in the pork loin. Place it with the seam facing down on a baking tray lined with baking paper
4
Cut out flowers etc. from the remaining pastry sheet. Stick some on the roast with egg white. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 30 minutes
5
Place the remaining flowers in the Kasseler about 8 minutes before the end of the baking time. Brush everything with egg yolk and bake until done. Serve with mashed potatoes and sauerkraut