Kasseler in cheese puff pastry

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel onions, quarter 2 of them. Boil the onion quarters with spices in about 2 litres of water. Cook the smoked pork in it for about 45 minutes. Wash the asparagus and cut off the woody ends generously.

2. 2

   Wrap the asparagus in a damp cloth. Wash the herbs and, except for a little chervil for garnishing, cut finely. Dice the remaining onion very finely. Mix with crème fraîche, 6 tablespoons of milk and herbs.

3. 3

   Season to taste with salt and pepper. Put it in a cold place. Defrost the puff pastry. Remove the smoked pork loin, drain and let it cool down a little. Whisk the egg yolks and 1-2 tablespoons of milk. Roll out 2 pastry sheets on a little flour until slightly larger.

4. 4

   Cut out hares and flowers as desired. Place on a baking tray lined with baking paper. Spread with egg milk. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes.

5. 5

   Take it out. Place the remaining dough sheets on top of each other and roll out to a square (approx. 30 x 30 cm) on a little flour. Rub Kasseler with coarse pepper and lay on the dough. Whip the dough over it and press it down firmly at the seams.

6. 6

   Spread with egg milk. Place on a baking tray lined with baking paper. Bake in the oven at the same temperature for 30-35 minutes. After about 25 minutes, sprinkle with cheese. Cover the asparagus and cook in salted water with sugar for about 8 minutes.

7. 7

   Cut open the cured pork. Do everything. Garnish with dough blossoms, rabbits and the rest of the chervil.

Nutrition Facts

KCAL
730 kcal

CARBS
26 g

FATS
46 g

PROTEINS
52 g