Kasseler à la Wellington

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel the onions. Clean and peel 2 carrots. Cut 2 onions and peeled carrots into pieces. Boil 1 1/2 litre of water, onions, carrots, bay leaf and peppercorns in a large pot. Put the smoked pork loin in it and simmer covered for 30-35 minutes. Finely dice the remaining onions. Wash, clean and chop the mushrooms.

2. 2

   Wash parsley, dab dry and chop, except for something to garnish. Heat 20 g fat in a pan and fry the onions and mushrooms until golden brown. Stir in thyme and 2/3 of the parsley and season with salt, pepper and nutmeg. Let the farce cool down. Remove the smoked pork loin from the stock, drain and allow to cool slightly. Separate the puff pastry slices and let them thaw at room temperature for about 10 minutes. Place 3 puff pastry slices on top of each other and roll out to a large sheet. Mix the mushroom sauce, 1 egg and breadcrumbs and place a little in the middle of the puff pastry sheet. Place the pork loin on top, spread the rest of the farce on the loin and press on. Separate the rest of the egg, brush the edges of the pastry with egg white and fold the smoked pork loin into the pastry. Place it with the seam side down on a baking tray lined with baking paper. Roll out the rest of the pastry sheet thinly and cut out flowers as desired. Brush with egg white and stick on the roast. Mix egg yolk and cream and brush the puff pastry with it.

3. 3

   Mix the mushroom sauce, 1 egg and breadcrumbs and place a little in the middle of the puff pastry sheet. Place the pork loin on top, spread the rest of the farce on the loin and press on. Separate the rest of the egg, brush the edges of the pastry with egg white and fold the smoked pork loin into the pastry. Place it with the seam side down on a baking tray lined with baking paper. Roll out the rest of the pastry sheet thinly and cut out flowers as desired. Brush with egg white and stick on the roast. Mix egg yolk and cream and brush the puff pastry with it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes until golden brown. In the meantime, clean and peel the remaining carrots and cut them into sticks. Peel and halve the shallots. Cook the carrots and shallots in little boiling salted water for about 15 minutes and drain. Heat the remaining fat in the pot and toss the vegetables with the remaining chopped parsley. Cut the sliced pork loin into slices and arrange on a plate with the vegetables. Serve garnished with parsley

4. 4

   Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes until golden brown. In the meantime, clean and peel the remaining carrots and cut them into sticks. Peel and halve the shallots. Cook the carrots and shallots in little boiling salted water for about 15 minutes and drain. Heat the remaining fat in the pot and toss the vegetables with the remaining chopped parsley. Cut the sliced pork loin into slices and arrange on a plate with the vegetables. Serve garnished with parsley

5. 5

   Preparation approx. 1 1/2 hours (without waiting time)

Nutrition Facts

KCAL
880 kcal

CARBS
39 g

FATS
53 g

PROTEINS
65 g