Kasseler in a coat of puff pastry

Name: Kasseler in a coat of puff pastry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 discs (à approx. 45 g) deep-frozen puff pastry; 4-5 Stem(s) Parsley; 4 discs Kasseler salmon (à approx. 150 g); 2 TABLESPOONS Oil; 7-10 Tbsp black pepper; 4 discs Emmental cheese (approx. 20 g each); 1 Egg yolk (size M); 2 TABLESPOONS hulled sesame seed; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 discs (à approx. 45 g) deep-frozen puff pastry
4-5 Stem(s) Parsley
4 discs Kasseler salmon (à approx. 150 g)
2 TABLESPOONS Oil
7-10 Tbsp black pepper
4 discs Emmental cheese (approx. 20 g each)
1 Egg yolk (size M)
2 TABLESPOONS hulled sesame seed
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Place the puff pastry next to each other and let it thaw for about 10 minutes. In the meantime wash parsley, dab dry and remove the leaves. Chop parsley finely until there are about 12 leaves.
2
Dab meat dry. Cut a pocket into the side of each slice of meat. Heat oil in a pan. Fry the meat for approx. 5 minutes, turning it over. Remove and season with pepper. Cut cheese into smaller pieces. Fill meat slices with cheese and about 3 parsley leaves each
3
Place the puff pastry slices on top of each other and roll out into a square (approx. 18 x 18 cm) on a lightly floured work surface. Cut into 4 strips of equal size (approx. 4 x 18 cm). Wrap the meat firmly with the strips of pastry and place it in a greased casserole dish sprinkled with a little parsley. Whisk the egg yolks. Brush the puff pastry with the egg yolk and sprinkle with sesame
4
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 15 minutes. Remove and sprinkle with remaining parsley. Serve with green salad with vinaigrette